Slow Cooker Chicken Taco Soup

• FOR THE SOUP:
• 1 pound Chicken Breast, Fresh Or Frozen
• 1 whole Red Pepper, Seeded And Chopped
• 1 whole Small Onion, Chopped (about 1/2 Cup)
• 2 cups Corn Kernels
• 1 whole Jalapeno Pepper, Seeded And Chopped Finely
• 5 cups Chicken Stock
• 2 cloves Garlic, Minced
• 1 teaspoon Chili Powder
• 1/2 teaspoons Cumin
• 1-1/2 teaspoon Salt
• 1 teaspoon Pepper
• 1 whole Lime, Juiced
• FOR SERVING:
• Cilantro Leaves, Torn
• Sour Cream
• Cheddar Cheese, Shredded
• Taco Chips, Crumbled

1. Place all soup ingredients in a slow cooker and cover. If chicken is frozen, cook on high for 1 hour, then reduce to low for 7-8 hours, or just cook on high for 5-6 hours. If chicken is fresh, cook on high for 4 hours or low for 7-8 hours.
2. Remove chicken from slow cooker and shred it with 2 forks. It should shred very easily. Return it to the slow cooker and stir soup to combine everything. Serve immediately with cilantro, sour cream, cheddar cheese and taco chips on top.
3. Soup can be stored in refrigerator for 2-3 days, or can be frozen for 2-3 months.
4. Recipe adapted from Baked by Rachel.

chicken, red pepper, onion, kernels, pepper, chicken, garlic, chili powder, cumin, salt, pepper, cilantro, sour cream, cheddar cheese, taco chips

Taken from tastykitchen.com/recipes/soups/slow-cooker-chicken-taco-soup-3/ (may not work)