Crock Pot Chicken Tortilla Soup 
Ingredients
– 1 pound boneless, skinless chicken breasts or thighs 
– 1 can (15 oz) diced tomatoes 
– 1 can (15 oz) black beans, drained and rinsed 
– 1 can (15 oz) corn kernels, drained
– 1 cup diced bell peppers 
– 1 onion, chopped 
– 3 cloves garlic, minced 
– 4 cups chicken broth 
– 1 packet (about 1 oz) taco seasoning
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/2 teaspoon dried oregano 
– Salt and pepper to taste 
– 1/4 cup fresh lime juice 
– Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, crushed tortilla chips 
Preparation 
1. Add Ingredients to Crock-Pot: Place the chicken breasts or thighs in the bottom of the slow cooker. Add the diced tomatoes, black beans, corn, diced bell peppers, chopped onion, minced garlic, and chicken broth. Sprinkle the taco seasoning, ground cumin, paprika, dried oregano, salt, and pepper over the top.
2. Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender. 
3. Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine. 
4. Add Lime Juice: Stir in the fresh lime juice.
5. Serve: Ladle the soup into bowls and add your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, avocado slices, and crushed tortilla chips. Enjoy your flavorful and hearty Chicken Tortilla Soup! 
Perfect for a comforting meal with a touch of spice!