Slow Cooker Chicken Fajita Soup

• 1 lb boneless, skinless chicken breasts
• 8 c chicken bone broth
• 2 c chunky tomato salsa
• 2 ½ tsp kosher salt
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp paprika
• ½ tsp freshly ground pepper
• 1 c green bell pepper, diced
• 1 c white onion, diced
• ½ jalapeño, seeded and finely chopped
• 1 lime, freshly squeezed

Topping Options

• Fresh cilantro
• Sliced avocado
• Sliced jalapeño
• Sour cream
• Tortilla strips

Thinly slice chicken breast and set aside. Add broth, salsa, spices, bell pepper, onion, jalapeño and sliced chicken to slow cooker. Cover and set to low for 8 hours or high for 4 hours. Finish with fresh squeezed lime juice. Adjust salt if necessary. Serve topped with fresh cilantro, sliced avocado, jalapeño, sour cream and tortilla strips, if desired.

*Recipe adapted from Pacific Foods