Slow Cooker Mexican Chicken Soup

Ingredients

• 1 whole store bought rotisserie chicken
• 1 large yellow onion (diced)
• 2 large jalapeno pepper (diced)
• 2 Tbsp minced garlic
• 32 oz low-sodium chicken broth
• 2 14.5-oz cans diced fire roasted tomatoes and juice
• 2 15-oz can black beans (drained and rinsed)
• 1 14.5-oz can corn (drained)
• Juice from 1 large lime
• 2 tsp chili powder
• 2 teaspoons cumin
• 2 teaspoons salt (or to taste)
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional and to taste)
• 1/3 cup fresh cilantro leaves (finely minced and)
• 1 large avocado for topping (diced)

Steps

1. 1

   Dice up the onion, jalapeno, and garlic. Add the vegetables to the slow cooker.

2. 2

   Drain the canned corn and beans, then add them to the slow cooker along with the diced tomatoes (and the liquid).

3. 3

   Add the chicken broth, lime juice, spices, and cilantro.

4. 4

   Add the shredded chicken to the slow cooker and give all the ingredients a good stir until well combined.

5. 5

   Set the slow cooker on high for 3-4 hours.

6. 6

   Dish up the Mexican chicken soup and garnish with your favorite toppings.

7. 7

   Enjoy!