Easy Crock-Pot Chicken Tortilla Soup

EASY CROCK POT CHICKEN TORTILLA SOUP
3-4 whole chicken breasts, skinless/boneless
1 T. chili powder
1 t. cumin
Salt/black pepper to taste
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (28-oz.) can diced tomatoes, with juice
1 can Rotel
3 c. chicken broth, more if you like your soup not as thick
1 (6-oz.) can tomato paste
1 whole chipotle pepper in Adobo or more to your taste
1 can black beans, drained and rinsed
Juice of 1 lime, plus zest
Garnish with diced avocado, sour cream, grated cheese, cilantro, salsa, etc.

1. Mix the chili powder, cumin, salt and pepper and rub all over the chicken.
2. Place chicken in CROCK POT.
3. Add onion, bell pepper, tomatoes, broth, paste, chipotle and beans. Stir, place lid on CROCK POT and put on HIGH for 5 hours or on LOW for 8 hours.
4. Stir in zest and lime juice.
5. Using 2 forks, break up chicken into chunks or shred. Taste for seasonings.
6. Serve piping hot and top with favorite garnishes.