Slow Cooker Tex-Mex Chicken Soup

This is a really tasty way to have dinner ready when you get home. My daughter loves these flavors and it is hearty enough that my husband is happy also.

Ingredients

2 boneless, skinless chicken breasts

1 large onion, chopped

2 jalapeños, minced (remove seeds and stem for a more mild heat)

2 cloves of garlic, minced

1 10 oz. bag of frozen sweet corn

4 cups of chicken broth

1 can of black beans, drained and rinsed

2 cups of chopped tomatoes with juice

1/4 tsp of cumin

Chili powder, salt and pepper

Optional for serving

Diced avocado

Shredded Monterey Jack cheese

Sour cream

Crushed corn tortilla chips

Fresh squeezed lime or lemon

To the slow cooker layer in the bottom onion, jalapeño, garlic and corn. Season chicken on both sides with the chili powder and place on top of vegetables. Add in the beans, tomatoes and stick around the chicken. Season with the cumin, salt and pepper (salt content should be adjusted based on the canned goods you choose). Cover and cook on high for 7 hours. 

When the cooking is complete, remove the chicken from the pot and shred. Add back to the pot and stir. Taste for seasoning. I like to put all of the options serving toppings in bowls on the table and then put out the soup so that everyone can create their own perfect bowl.