Chunky Chicken Tortilla Soup

Loaded with black beans, chicken and vegetables, this warming delight would be even heartier with white rice stirred in.

Ingredients

• 1 red pepper
• 1 large onion
• 1 (1 qt.) cont. chicken broth
• 1 (14.5 oz.) can diced tomatoes
• 2 Tbs. chili powder
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 1 lb. boneless, skinless chicken thighs
• 1 (15.5 oz.) can black beans, rinsed, drained
• ¾ cup frozen corn kernels, thawed
• 3 Tbs. fresh lime juice
• ¼ tsp. salt
• ¼  tsp. pepper
• Diced avocado, tortilla chips and cilantro leaves (optional)

Instructions

1. Seed and chop pepper; chop onion. Transfer to bottom of 5–7 qt. slow cooker. In large bowl, combine chicken broth, tomatoes with their juice, 1 cup water, chili powder, garlic and cumin.
2. Place chicken on top of vegetables in slow cooker. Top with broth mixture. Cover; cook on low until chicken is cooked through, 7–8 hrs., adding beans and corn during last 1 hr. of cooking time.
3. Transfer chicken to bowl. Using 2 forks, shred meat; return to slow cooker. Stir in lime juice, salt and pepper. If desired, garnish with avocado, tortilla chips and cilantro.