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Crockpot Chicken Taco Soup

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Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 can 14.5 oz diced tomatoes
  • 1 can 10 oz diced tomatoes with green chilies
  • 1 small onion chopped
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Optional toppings: avocado shredded cheese sour cream/plain greek yogurt, cilantro

Instructions
 

  • Place the chicken breasts at the bottom of the crockpot.
  • Add the diced tomatoes, diced tomatoes with green chilies, chopped onion, bell pepper, minced garlic, and chicken broth to the crockpot.
  • Sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper over the ingredients in the crockpot.
  • Stir everything together to combine the seasonings.
  • Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
  • Once the chicken is cooked, shred it using two forks either in the slow cooker or on a plate. Return the shredded chicken to the slow cooker and stir to combine.
  • Taste the soup and adjust the seasonings if needed.
  • Serve the Crockpot Chicken Taco Soup hot, garnished with your favorite toppings like avocado, shredded cheese, sour cream/greek yogurt, and cilantro.