Slow Cooker Mexican Chicken Soup

1 ½ lbs boneless, skinless chicken breasts (all visible fat discarded)
1 lb baby carrots
1 medium onion (chopped)
1 medium potato (cut into ½-inch cubes)
1 medium bell pepper (chopped)
14.5 oz no added salt diced tomatoes
8 oz no salt added tomato sauce
Juice from 1 medium lime
1 Tbsp chopped fresh cilantro
2 tsp cumin
2 tsp chili powder
4 medium garlic cloves (minced)
1 tsp salt
1 tsp pepper
4 cups fat-free, low sodium chicken broth

  1. In slow cooker, combine all the ingredients except the broth until fully mixed.
  2. Pour in the broth, stirring to combine.
  3. Cook, covered, on low for 6 to 8 hours, or until the vegetables are tender and the chicken reaches 165 degrees.
  4. Just before serving, transfer the chicken to a cutting board. Using a fork shred the chicken. Stir the chicken back in to the soup.
  5. Serve and enjoy.