Mexican Chicken Soup (slowcooker)

• servings: 12
• active time: 15 min
• total time: 5/8 hours

Ingredients

3 boneless, skinless whole chicken breasts

1 teaspoon chili powder

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

One 28-ounce can whole or diced tomatoes, with juice

3 cups low-sodium chicken broth (more if you like the soup more liquid)

One 15-ounce can black beans, drained and rinsed

One 10-ounce can diced tomatoes with green chiles, such as Ro*tel

4 ounces tomato paste

1 medium onion, chopped

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)

1/2 lime, juiced

Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Directions

Crockpot:

- chicken

- chili powder

- cumin

- salt

- pepper

- tomatoes

- chicken broth

- black beans

- tomatoes

- chiles

- tomato paste

- onion

- chipotle pepper

- red & yellow peppers

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5 hours high

OR

8 hours low

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Stir in lime juice

Remove chicken

use 2 forks to break it into chunks (or shred it finely)

Return the chicken to the pot

taste and add more seasoning if necessary

Serve piping hot in a bowl with

- avocado

- sour cream

- grated cheese

- crushed tortilla chips

- cilantro garnish