Spicy Chicken Tortilla Soup Slow Cooker Delight

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium bell peppers (red and yellow), diced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (frozen or canned)
• 2 tablespoons olive oil
• to taste salt and pepper
• for garnish fresh cilantro, chopped
• for topping tortilla strips
• for serving lime wedges

Instructions

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Stir in the minced garlic and diced bell peppers, and cook for an additional 2-3 minutes until the peppers soften.
3. In the slow cooker, add the sautéed onion and pepper mixture.
4. Place the boneless chicken breasts on top of the vegetable mixture.
5. Pour in the diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, smoked paprika, black beans, and corn. Stir gently to combine.
6. Season with salt and pepper to taste.
7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is cooked through and tender.
8. Once done, remove the chicken from the soup and shred it with two forks. Return the shredded chicken back into the soup and stir well.
9. Adjust seasoning if necessary, and serve hot.
10. Garnish each bowl with fresh chopped cilantro and a handful of tortilla strips. Serve with lime wedges on the side for squeezing over the soup.