Ingredients
The following ingredients have 4 Servings
- 2 chicken breasts (boneless, skinless)
- 1 medium onion (diced)
- 1 red bell pepper (seeded and diced)
- 1 medium zucchini (diced)
- 15 ounces fire roasted diced tomatoes
- 15 ounce can black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 2 chipotle peppers in adobo sauce (minced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 4 cups chicken broth (low sodium)
- 1/2 cup sharp Cheddar cheese (shredded - garnish)
- diced avocado, cilantro, tortilla chips (optional garnishes)
- 1 cup whole milk plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon cumin
- salt and pepper to taste
Instruction
- Place the first 15 ingredients (chicken through chicken broth) in a slow cooke and cook on High for 4 hours of Low for 8 hours.
- While the soup is cooking, mix together the lime crema in a small bowl and refrigerate until you're ready to serve the soup.
- Before service, remove the chicken breasts from the slow cooker and place on a cutting board. Cut into large chunks then return to the slow cooker.
- Serve soup in bowls and garnish with lime crema and chided cheese as well as any other desired garnishes.
