Slow Cooker Chicken Tortilla Soup

Ingredients

• 3 chicken breasts
• 2 tsp. chili powder
• 1 tsp. cumin
• Salt and pepper, to taste
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 (28-oz.) can whole or diced tomatoes, with juice
• 1 (10-oz.) can diced tomatoes and green chilies, such as Rotel
• 3 c. low sodium chicken broth (more if you like the soup more liquidy)
• 4 oz. tomato paste
• 1 whole chipotle pepper in adobo (may add 2 to 3 if you’d like)
• 1 (15-oz.) can black beans, drained and rinsed
• 1 lime, juiced
• Fixins: sour cream, avocado, cilantro leaves, grated cheese

Directions

1. 1Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell peppers, tomatoes, tomatoes and green chilies, chicken broth, tomato paste, chipotle pepper, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours (or 8 hours on low). Stir in the lime juice.
2. 2Using 2 forks, break up the chicken into chunks (or you may shred it more fine if you like). Taste and add more salt if the soup needs it.
3. 3Serve it piping hot in a bowl with sour cream, avocado, cilantro leaves, and grated cheese on top!