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Slow Cooker Chicken Tortilla Soup - by Pioneer Woman

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Ingredients
  

  • 3 whole chicken breasts or 6 thighs, uncooked
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • salt and pepper to taste
  • 1 whole medium onion chopped
  • 1 whole red bell pepper seeded and chopped
  • 1 whole seeded yellow bell pepper chopped
  • 1 28 ounce can whole or diced tomatoes, with juice
  • 1 can Rotel
  • 3 c. low sodium chicken broth more if you like the soup more liquidy
  • 4 oz. tomato paste
  • 1 whole chipotle pepper in Adobo may add 2 to 3 if you'd like
  • 1 can black beans drained and rinsed
  • 1 lime juiced

Instructions
 

  • Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
  • Using 2 forks, break up the chicken into chunks (or you may shred it more fine). Taste and add more salt if the soup needs it.
  • Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

Notes

Shortcut-no slow cooker method: used cooked rotisserie chicken instead and add all ingredients to a stove top pot.  Simmer 30 minutes and serve.
Fixins: sour cream, avocado, cilantro leaves, grated cheese, tortilla chips