November Cooking - Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup

This is the first recipe I made from Pioneer Woman’s new cookbook, Come and Get It. I is very easy to put together and is really delicious. 

3 boneless, skinless chicken breasts

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon pepper

1 28 ounce can diced tomatoes, undrained 

1 10 ounce can Rotel tomatoes

4 cups chicken broth

2 15 ounce cans black beans, drained and rinsed

2 heaping tablespoons tomato paste

1 medium onion, chopped

2 chipotle peppers (canned in adobo sauce) 

1 red and 1 yellow (or green) bell pepper, seeded and chopped

Juice of one lime

Put everything except the lime juice into the slow cooker, stir it up, and cook for 8 hours on low for 8 hours. 

Remove the chicken, shred, and return to slow cooker. Stir in lime juice. 

Can top with avocado, sour cream, or corn tortilla chips.