Slow Cooker Mexican Chicken Soup

Ingredients:

• 3 whole chicken breasts, skinless and boneless
• 1 teaspoon chili powder
• 1 tsp ground cumin
• 1 can (800g) whole or diced canned tomatoes in their own juice
• 3 cups low-sodium chicken broth (or more if you like a thinner soup)
• 1 can (425g) black beans, drain, rinse beans
• 1 can (283g) diced tomatoes with chili peppers
• 120 g tomato paste
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 chipotle pepper, canned in adobo sauce
• Juice of half a lime
• To serve: avocado, sour cream, shredded cheese, crushed tortilla chips, and fresh cilantro leaves

Preparation:

1. Place chicken in slow cooker. Sprinkle with chili powder, cumin, salt, and pepper. Add tomatoes, chicken broth, black beans, tomatoes with chili pepper, tomato paste, onion, chipotle pepper, and sweet red and yellow peppers. Stir, cover, and cook for 5 hours on high or 8 hours on low.
2. Add lime juice. Transfer the chicken to a plate and use 2 forks to shred it (or chop it finely). Return the chicken to the slow cooker, taste, and season with salt and pepper if needed.
3. Serve the soup hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves!