Slow-Cooker Chicken Tortilla Soup

INGREDIENTS

• 3 whole Chicken Breasts
• Salt And Pepper, to taste
• 1 whole Medium Onion, Chopped
• 2 teaspoons Chili Powder
• 1 teaspoon Cumin
• 1 whole Red Bell Pepper, Seeded And Chopped
• 1 can (28 Ounce) Whole Or Diced Tomatoes, With Juice
• 1 whole Seeded Yellow Bell Pepper, Chopped
• 4 ounces, weight Tomato Paste
• 1 can Rotel
• 3 cups Low Sodium Chicken Broth (more If You Like The Soup More Liquidy)
• 1 can Black Beans, Drained And Rinsed
• 1 whole Chipotle Pepper In Adobo (may Add 2 To 3 If You'd Like)
• 1 Lime, Juiced
• Fixins: Sour Cream, Avocado, Cilantro Leaves, Grated Cheese

INSTRUCTIONS

1. Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. 
2. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
3. Using 2 forks, break up the chicken into chunks (or you may shred it more fine.) Taste and add more salt if the soup needs it. 
4. Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!