Southwestern Chicken Soup – Crockpot

• 1/2 cups Sweet Bell Pepper, Diced
• 1/2 cups Onion, Diced
• 2 cloves Garlic, Minced
• 1 pound Frozen Boneless Skinless Chicken Breasts
• 15 ounces, weight Canned Black Beans, Drained And Rinsed
• 4 ounces, weight Canned Diced Green Chilis
• 1 cup Corn, Frozen
• 28 ounces, weight Can Diced Tomatoes
• 1/4 cups Enchilada Sauce
• 2 cups Chicken Broth
• 1 teaspoon Cumin
• 1/2 teaspoons Smoked Paprika
• 1 teaspoon Black Pepper

1. In a crockpot add bell peppers, onion and garlic; top with frozen chicken and then add the remaining ingredients.
2. Put the lid on and cook on low for 8-9 hours or on high for 4-6 hours. About an hour before it is done, shred the chicken, by taking two forks and pulling the chicken apart while it's still in the crock. Then finish the cooking.
3. Optional toppings: cheese, Greek yogurt, avocado, diced tomatoes, tortilla chips.

sweet bell pepper, onion, garlic, chicken breasts, black beans, green chilis, corn, tomatoes, ubc, chicken broth, cumin, paprika, black pepper

Taken from tastykitchen.com/recipes/soups/southwestern-chicken-soup-e28093-crockpot/ (may not work)