Slow Cooker Mexican Shredded Chicken Soup

One of my favorite meals anytime of the year is soup!

We wanted to try out a new slow-cooker recipe and found this one on Food Network courtesy of Ree Drummond.  Love her and the recipes she creates!  She doesn’t like to skimp at meals and this soup is super refreshing with the lime and tomato base but also really hearty!

And who doesn’t love to throw everything in the slow cooker and head out the door for the day.  Super easy recipe and it tastes even better the next day.

You will need:

2-3 boneless, skinless organic chicken breasts

1 teaspoon chili powder

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

One 28 oz can whole or diced tomatoes, with juice

3 cups low-sodium chicken broth

One 15 oz can black beans, drained and rinsed

One 10 oz can diced tomatoes with green chiles

4 oz tomato paste

1 medium onion, chopped

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 can chipotle pepper in adobo

1/2 lime, juiced

Toppings;

avocado, sour cream, grated cheddar cheese, tortilla chips and fresh cilantro leaves.

Directions:

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

Stir in the lime juice. Remove the chicken to a plate and use two forks to shred it finely.  Return the chicken to the pot, taste and add more seasoning if you’d like.

Serving hot in a bowl with some avocado, sour cream, crushed tortilla ships and some cheese.

Enjoy!