Slow Cooker Chicken Taco Soup

By Jahel

Ingredients

• 8 c low-sodium chicken broth
• 4 boneless, skinless chicken breasts (about 2 lb.)
• 1-15 oz. cans black beans, drained and rinsed
• 1-15 oz. can diced fire-roasted tomatoes
• 10 oz. frozen corn
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 1 jalapeño, seeded and finely chopped, plus sliced for serving
• 2 T ground cumin
• 2 T chili powder
• 1 t kosher salt
• 1/2 t pepper
• 3 T fresh lime juice from 2 limes
• Shredded cheese
• Sour cream
• Hot sauce

Preparation

Step 1

Combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, jalapeño, cumin, chili powder, salt, and pepper in a 4 to 6 quart slow cooker. Cover and cook on low until chicken is very tender, about 6 to 8 hours. Remove chicken and using two forks, shredded into bite-size pieces. Stir chicken and lime juice into the soup and serve topped with cheese, sour cream, hot sauce and sliced jalapeño.