Slow Cooker Chicken Tortilla Soup

I promise that one day soon I will have a full Meal Makin' Monday post for you. I had every intention of doing it today, but life got busy and I didn't start cooking until after 8:30 Saturday night. At that point, I just wanted to get done quickly and not stop to document and take pictures.

But I will share this recipe that I threw in the crock pot Sunday afternoon. I served it with quesadillas and southwest chopped salad for dinner that night and portioned a couple of small bowls for this week's lunches. 

Ingredients: 

~1 package chicken breast {I used tenders because they were on sale at Kroger which shortened my cooking time by about an hour.} 

~1 box of chicken broth 

~1 can corn {drained and rinsed}

~1 can diced tomatoes 

~2 cans ranch style beans {drained and rinsed}

~2 bell peppers {I used 1 red and 1 green}

~1 medium onion

~1 jalepeno {seeded}

~juice from 1 lemon 

Lay chicken breast at the bottom of crock pot and top with seasonings of your choice. I used taco seasoning but you could use a mixture of cumin, chili powder or any other southwestern spice combination. 

Add diced bell peppers, onions and jalepenos as well as the corn, tomatoes, and beans. 

Add the chicken broth and lime juice and stir. 

After 4 hours on low {3 if you're using tenders}, remove the chicken, shred and return. 

Continue cooking for about 30-45 more minutes. Serve and enjoy! 

{This combination was pretty mild on the heat level. To spice it up a bit, add an extra jalepeno and swap a can of Ro-Tel for the regular diced tomatoes.}