Fiesta Chicken Soup

• 4 whole Chicken Breasts (with Skin And Bones)
• 5 stalks Fresh Cilantro Plus 1/2 Cup Chopped Fresh Cilantro, Divided
• 3 whole Limes, Juice From Only Two
• 1 whole Serrano Pepper, De-seeded And Diced
• 2 Tablespoons Butter
• 1 whole Medium Yellow Onion, Chopped
• 3 Tablespoons Taco Seasoning
• 1 envelope (about 1 Oz. Packet) Ranch Dressing Mix
• 1 can (28 Oz. Can) Diced Tomatoes
• 1 can (15 Oz. Can) Black Beans
• 1 can (15 Oz. Can) White Corn Kernels
• 1 can (4 Oz. Can) Green Chiles, Diced
• 6 cups Water, Give Or Take
• 2 Tablespoons Salt

1. To begin, place chicken breasts in the bottom of a crock pot or slow cooker. Cover with water. Throw in the 5 stalks of fresh cilantro, leaves and all. Cut two limes and squeeze the juice into the crock pot. Then slice the third lime into thin slices, place them in there too. Add the diced serrano pepper. Now you're going to cook this, by itself, for 6 hours on low.
2. After 6 hours, you want to remove the chicken to a plate. Now remove the skin, and pull the meat off the bones, shredding it as you go. Leave it on the plate for a minute while you remove cilantro and limes from the crock pot with a strainer spoon. You want to keep all the liquid in the crock pot because this is your soup base. Use the butter to saute chopped yellow onion.
3. Put the chicken back into the water and add remaining ingredients. Allow this to cook on high, in the crock pot, for another hour, stirring occasionally.
4. Now you can serve it!

chicken breasts, cilantro, whole limes, serrano pepper, butter, yellow onion, mix, tomatoes, black beans, white corn, green chiles, water, salt

Taken from tastykitchen.com/recipes/soups/fiesta-chicken-soup/ (may not work)