Slow Cooker Southwest Chicken & Black Bean Soup

*originally posted on www.WGLR.com on 11-4-13

I just love the blend of Mexican spices in dishes, especially in soups. This soup fits the bill. It is hearty and filling, and you can easily stir in some sour cream and sprinkle with cheese and crushed tortilla chips to make a taco in a bowl. Mmmm yum. Make a double batch and freeze half of it for an easy dinner later in the season. So here you go, Southwest Chicken & Black Bean Soup!

SOUTHWEST CHICKEN & BLACK BEAN SOUP

• 1 lb. chicken breasts (frozen works fine)
• 1 large carrot, chopped
• 1 red bell pepper, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 cup petite diced tomatoes, undrained
• 2 cans (14.5 oz) black beans, drained and rinsed
• 4 cups no salt added chicken broth
• juice of 2 limes
• 2 teaspoons fresh cilantro, chopped (or 4 tsp dried)

Lay chicken on bottom of crock, and add all ingredients on top. Cook on low for about 6 hours, or high for 3. Take chicken out and shred up with 2 forks. Return chicken to crock pot and cook on low for another hour or on high for another half hour.

Serve with sour cream, cheese, etc. 1 cup serving is only about 150 calories! Without the extras on top, of course :)