Ro*Tel Chicken Tortilla Soup

Ingredients
1-1/2 pounds boneless skinless chicken thighs
2 cups Frozen Southwest vegetable blend (or 1 cup southwest corn drained & 1 cup black beans).
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chili pepper
1-1/2 teaspoons ground cumin
4 cups chicken broth
1/4 cup fresh lime juice
Tortilla strips, diced avocado and chopped cilantro, optional

Directions
Combine shredded chicken, chicken broth, Vegetables, both cans of diced tomatoes, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream. Nutrition information: 236 calories, 11g carbs
For slow cooker:
• Step one
Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
• Step two
Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.