Slow Cooker Chicken Taco Soup

Ingredients

• 2-3 boneless, skinless chicken breasts
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can tomato sauce
• 1 (4 ounce) can diced green chilies
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups chicken broth
• Optional toppings: sour cream, shredded cheese, fresh cilantro, lime wedges, diced avocado, tortilla chips, etc.

Directions

1. Add chicken, black beans, corn, diced tomatoes, tomato sauce, green chilies, garlic, cumin, chili powder, onion powder, smoked paprika, salt, pepper, and chicken broth to a slow cooker.
2. Stir to combine.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
4. Once done, remove chicken breasts and shred with two forks. Return to slow cooker and stir to combine.
5. Serve soup with desired toppings.

Interesting Facts

• This Slow Cooker Chicken Taco Soup is a great way to use up leftover chicken.
• The soup can be frozen and reheated for a quick and easy meal.
• Feel free to adjust the spices to your own personal preference.
• This soup is even better the next day.