Sweet and Spicy Chicken Tortilla Stew

As some of you may know, our household revolves around when the Longhorns and Patriots play on the weekends.  This past Sunday, the Pats happened to be playing the early game so I wanted to throw some items in the crock pot for an easy dinner (i.e.: something that was ready to chow down on after an afternoon of mimosas/beer and screaming at the television)

I had a ripe avocado, mass quantities of roma tomatoes, a few measly pickled jalapeños and leftover butternut squash.... I guess we were destined for a southern dish... or maybe I was just missing Texas again.  Toss it all into the crock pot and 8 hours later, out came spicy chicken tortilla soup with a little sweetness of butternut squash.

Ingredients
2 large organic chicken breasts
1 small can tomato paste
1 can low sodium black beans, drained
1 8-oz container of low sodium, free range chicken broth
5 roma tomatoes, diced (you can use any tomato or even a can of diced tomatoes if you want to be that way, I just always seem to have these nuggets of joy on hand)
1 shallot
1/2 white onion, diced
1/2 cup chopped butternut squash (optional but this is what gives the dish a thicker consistency and sweeter taste )
1/4 cup pickled jalapenos, diced
1/2 tsp red pepper
1/2 tsp ground cumin

Garnish
Avocado
Blue Corn Tortilla Chips (if you're gluten sensitive, check to ensure they're gluten free!)
Low fat shredded cheddar cheese

Directions
Combine all ingredients into the crock pot, mix and turn on low for 8 hours or high for 4.  Garnish as desired and serve!

(Obviously mine was cheese-free)