Slow Cooker Mexican Chicken Soup

This Mexican chicken soup in the slow cooker is hearty, tasty, and very simple to make. It's full of protein, vegetables, and spices, so it can be eaten by itself and feel full. Plus, you can add your favorite toppings to make it your own!

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into chunks
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• 1 can 15 oz black beans, drained and rinsed
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• 1 can 15 oz diced tomatoes
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• 1 can 15 oz corn kernels, drained
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• 1 onion, diced
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• 2 cloves garlic, minced
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• 1 jalapeno pepper, diced optional
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• 1 teaspoon chili powder
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• 1 teaspoon cumin
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• 1/2 teaspoon paprika
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• 4 cups chicken broth
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• Salt and pepper to taste
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• Toppings: avocado slices, shredded cheese, chopped cilantro, lime wedges
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Instructions:

In a slow cooker, combine chicken, black beans, diced tomatoes, corn, onion, garlic, jalapeno if using, chili powder, cumin, paprika, and chicken broth

Season with salt and pepper to taste

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors are well blended

Serve hot, garnished with avocado slices, shredded cheese, chopped cilantro, and lime wedges