Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup

Prep time: 5 minutes
Cooking time: 8 hours
Total time:8 hours and 5 minutes

Ingredients:

• 2 cans (14.5 ounces) diced tomatoes
• 3/4 cup dried black beans, rinsed
• 1 bag (16 ounces) frozen corn, thawed
• 3 cups water
• 1 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 pound skinless and boneless chicken breast, thawed
• Optional baked tortilla chips, chili flakes, chopped cilantro, jalapenos, lime, sliced or chopped avocado, salsa, light sour cream, or shredded cheese

Directions:

1. Add all ingredients to the slow cooker. Cook for 4 to 6 hours on high. Or cook for 8 to 10 hours on low.
2. Remove chicken right before serving. Shred using two forks. Stir shredded chicken into soup.
3. Serve with choice of optional ingredients.

Tip: Use Mexican diced tomatoes to add spice.