crockpot chicken tortilla soup

IMG_20841 lb boneless chicken breasts (will shred easily once cooked)

1 can black beans, rinsed and drained

1 can corn kernels, rinsed and drained

2-3 bell peppers, diced

1 large onion, diced

1 small can tomato puree

1 packet taco seasoning or 1/4 c. Mexican seasoning blend

1 tbsp. finely chopped cilantro

1 box low sodium chicken broth

optional: 2/3 c. heavy cream

small handful crushed tortilla chips for garnish

Combine all ingredients in a slow cooker on low for 6 hours, or on high for 4. Before serving, use a large spoon or fork to break apart chicken breasts in the soup, which should shred easily. If you choose to add in the heavy cream, add it about 10 minutes before serving. Top with crushed tortilla chips.

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