Slow-Cooker Chicken Taco Soup | Recipe Cart | Recipe Cart

Ingredients

• 6 cups low-sodium chicken broth
• 4 boneless, skinless chicken breasts (about 2 lb.)
• 2 15-oz. cans black beans, drained and rinsed
• 1 15-oz. can diced fire-roasted tomatoes
• 10 ounces frozen corn
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 1 jalapeño, seeded and finely chopped, plus sliced for serving
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons fresh lime juice (from 2 limes)
• Shredded cheese, sour cream, and hot sauce, for serving