Crockpot Mexican Chicken Soup for Two

Crockpot Mexican Chicken Soup for Two 

serves 2 to 4

                                                                                         prep time:  0
                                                                                         cook time: 5 hours
                                                                                         total time: 5 hours

Ingredients

1 boneless, skinless whole chicken breast
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 10-ounce can whole or diced tomatoes, with juice
1 cup chicken broth
1 10-ounce can corn, drained
5-ounces diced tomatoes with green chilies
4 teaspoons tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
juice of 1/2 lime

toppings: avocado, sour cream, grated cheese, crushed tortilla chips, fresh cilantro leaves and 2 lime cut in quarters

Preparation

Place the chicken breast in your crockpot.

Sprinkle the chili powder, cumin and some salt and pepper unto the breast.

Add the diced tomatoes and juices, chicken broth, corn, the diced tomatoes with chilies, tomato paste,
chopped onion, the chopped red and yellow peppers, and the chipotle pepper; stir to distribute.

Place the lid on the crock-pot and cook for 5 hours on high.

shred the chicken:

After 5 hours remove the chicken breasts to a plate and use 2 forks to shred it finely. Return the shredded chicken to the pot, stir in the juice of ½ lime, taste and correct seasoning if necessary.

service

Serve piping hot in individual bowls with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on the side as a topping!