PREPARATION INSTRUCTIONS: 1. Combine chicken, beans, tomatoes/chilis, lime juice, onion, garlic and spices in a freezer bag. 2. Zip the bags closed and refrigerate or freeze

TO COOK: Thaw in the refrigerator the night before you plan to cook.

Add contents of the bag along with 4 cups of water to the slow cooker.

Whisk flour in a bowl with 1 cup of water, then add it to the slow cooker.

Cook on high for 4 hours (or medium for 6, low for 8) *To cook on the stove top, add an additional half cup of water, and simmer for an hour over low heat.

Shred chicken.

In a small sauce pan, whisk 3 Tbsp of cornstarch with 1/4 cup of water.

Once it’s nicely mixed, add 1 cup of the liquid from the soup to the sauce pan and heat over medium heat. Once it starts to bubble, it will thicken right up very quickly.

Add it back to the soup and mix it in well with a spoon or the whisk. Serve with crushed tortilla chips, avacodo, green onions and sour cream.