Mexican chicken soup in a slow cooker

Mexican chicken soup in a slow cooker

Ingredients

• 3 whole chicken breasts, skinless and boneless 1 tsp. chili powder 1 tsp. ground cumin 1 can 800 gr. whole or diced canned tomatoes in their own juice 3 tbsp. lightly salted chicken broth (or more if you like thinner soup) 1 can 425 gr. black beans, drain the liquid, rinse the beans 1 can 283 gr. canned tomatoes with chili, diced 120 gr. tomato paste 1 medium onion, chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 chipotle pepper, canned in adobo sauce Juice of half a lime
• For serving: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Directions

1. Place the chicken in a slow cooker. Sprinkle with chili powder, cumin, salt and pepper. Add tomatoes, chicken stock, black beans, chili tomatoes, tomato paste, onions, chipotle peppers, and sweet red and yellow peppers. Stir, cover and cook for 5 hours on high heat or 8 hours on low heat.
2. Add lime juice. Transfer the chicken to a plate and use 2 forks to shred (or finely chop) the chicken. Return the chicken to the slow cooker, taste and season with salt and pepper if necessary. Serve the soup hot in a bowl with avocado, sour cream, grated cheese, chopped tortilla chips and cilantro leaves!