NEW} Crockpot Chicken Tortilla Soup

I use my crockpot year-round because I find it to be SO convenient to throw a few ingredients together in the morning when I'm full of energy, then have a meal ready-to-go whenever we're ready for it later in the afternoon or evening...no matter how tired I'm feeling or what the day threw at me. This is especially great during the hot Summer months when you want a warm meal, but definitely do not want to heat up the whole kitchen. I also LOVE the delicious aroma that fills my home throughout the day when my crockpot is going! makes 6 servings Ingredients: 1-1/2 lbs. boneless, skinless chicken breasts 2 bell peppers, any color, diced 1 4-ounce jar diced green chiles, with juices 1 medium onion, diced 1 (28-ounce) jar fire-roasted crushed tomatoes, with juices 4 cups low-sodium chicken bone broth juice of 1 fresh lime 1/2 cup fresh cilantro leaves, chopped Taco Seasoning Mix: 1/2 Tbsp chili powder 1/2 Tbsp smoked paprika 2 tsps cumin 2 tsps oregano 1 tsp sea salt 1 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper Instructions: Whisk your taco seasonings together in a small mixing bowl. Using your clean hands generously rub the taco seasoning all over the chicken. Refrigerate chicken in a sealed container for 30 minutes. Meanwhile dice onions and bell peppers. Next add your marinated chicken, bell peppers, onions, green chiles, and tomatoes into your crockpot. Pour in the broth and give it all a good stir. Place the lid on and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I really prefer cooking on LOW, for a longer amount of time so that the flavor can develop. Once the time is up, remove your chicken onto a cutting board. Shred chicken using two forks. Place your shredded meat back to the pot. Stir in your fresh lime juice and chopped cilantro. Ladle into bowls and enjoy!