Slow Cooker Mexican Chicken Soup

Dinners I can prep in advance and throw in the crockpot, oven, or on the grill are my saving grace on busy weekdays.  This is a simple chicken soup that everyone in my house devours.  You can up the spice by adding the optional ingredients.

Recipe adapted from Food Network

Ingredients:

2 pounds boneless skinless chicken breasts

1 medium onion diced

2 bell peppers (any color) diced

28 ounces diced tomatoes with juice

2 cups reduced sodium chicken broth

15 ounces reduced sodium black beans

10 ounce can diced tomatoes with green chilies

6 ounces tomato paste

1 teaspoon chili powder

1 teaspoon cumin

Zest and juice from ½ lime

Optional: 1 canned chipotle pepper in adobo

Toppings: avocado, plain nonfat Greek yogurt, tortilla chips, shredded cheese, fresh cilantro

Directions:

1. Spray a crock pot liner with nonstick spray.
2. Cut chicken into bite size pieces.  Dice all vegetables to bit size pieces.
3. Add all ingredients to the crock pot.  Mix well to combine.
4. Cook on low 6 hours stirring periodically through the day.
5. Serve warm and in bowls. 
6. Top with: sliced avocado, plain nonfat Greek yogurt, tortilla chips, shredded cheese, fresh cilantro