Slow Cooker Mexican Chicken Soup

Ree's never steered me in the wrong direction so far...  Just another one of the reasons I love her 😍

This recipe was so easy... and so delicious...  Brent could prep it if he wanted to!  But, I really like cooking and putting things together so I'd prefer he didn't 😀

Here's what you'll need for this recipe:

3 whole, boneless, skinless chicken breasts
1 tsp chili powder
1 tsp cumin
28 oz diced tomatoes
3 cups low sodium chicken broth
15 oz can black beans, drained and rinsed
10 oz can of tomatoes and chilis, like Rotel (I use the 14 oz generic can that you can find at the grocery store)
4 oz tomato paste
1 medium onion, diced (I used probably 1/2 cup of diced yellow onion)
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 chipotle pepper (from a can of chipotle peppers in adobo sauce - - I used 2 ... LOVE these things)
juice from 1/2 of a lime

(top with sour cream, cheese, avocado, tortilla chips...)

 Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers, finally putting the broth in last. Stir gently, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.

Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, add the lime juice, taste and add more seasoning if necessary.

 Serve this amazing stuff up in a bowl and top with sour cream, cheese, avocado, cilantro leaves and tortilla chips!