Slow-Cooker Chicken Taco Soup
INGREDIENTS
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6 cups low-sodium chicken broth
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4 boneless, skinless chicken breasts (about 2 lb.)
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2 15-oz. cans black beans, drained and rinsed
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1 15-oz. can diced fire-roasted tomatoes
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10 ounces frozen corn
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1 red bell pepper, chopped
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1 yellow onion, chopped
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1 jalapeño, seeded and finely chopped, plus sliced for serving
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2 tablespoons ground cumin
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2 tablespoons chili powder
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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3 tablespoons fresh lime juice (from 2 limes)
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Shredded cheese, sour cream, and hot sauce, for serving
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