Ingredients

• 2 pound(s) chicken breasts boneless, skinless
• 1 medium bell pepper(s) red, cut into bite size pieces
• 1 medium bell pepper(s) yellow, cut into bite size pieces
• 1 medium onion(s) cut into bite size pieces
• 4 Cups peeled and cubed
• 2 Cans Fire roasted Tomatoes
• 1 teaspoon(s) chili powder
• 1 teaspoon(s) cumin
• 1/2 teaspoon(s) paprika smoked
• 1/2 teaspoon(s) red pepper flakes crushed
• 1 teaspoon(s) sea salt
• 4 cup(s) chicken broth
• 1 medium lime(s) juiced
• 1 medium avocado(s) for serving
• 1 cup(s) cilantro fresh, chopped, for serving

Instructions

• Put all of the ingredients except the lime juice, avocado, and cilantro in your slow cooker pot and give it a quick stir. Cover and cook on low for 6-8 hours. 
• When ready to serve, remove the chicken breasts from the pot and shred with two forks. Remove about ⅓ of the sweet potato broth mixture and blend in your blender or food processor.  This will make a really thick full bodied soup if thats what you like.  If you like it more chunky and brothy then skip this step. Once the chicken is shredded or chopped and the ⅓ is blended, Return to the pot. Serve topped with diced avocado and cilantro and fresh lime.