Slow Cooker Chicken Taco Soup

Ingredients

• 6 cups low-sodium chicken broth

• 4 boneless, skinless chicken breasts (about 2 lb.)

• 2 15-oz. cans of black beans, drained and rinsed

• 1 15-oz. can diced fire-roasted tomatoes

• 10 ounces frozen corn

• 1 red bell pepper, chopped

• 1 yellow onion, chopped

• 1 jalapeño, seeded and finely chopped, plus sliced for serving

• 2 tablespoons ground cumin

• 2 tablespoons chili powder

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 3 tablespoons fresh lime juice (from 2 limes)

• Shredded cheese, sour cream, and hot sauce, for serving

Instructions

1. Combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeño, cumin, chili powder, salt, and pepper in a 4- to 6-quart slow cooker.

2. Cover and cook on low until chicken is very tender, 6 to 8 hours.

3. Remove chicken and, using 2 forks, shred into bite-size pieces.

4. Stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeño.