Looking for a warm, comforting meal that is easy to make and packed with flavor? Check out this amazing dish. Perfect for those cold days to warm the soul!

Makes about 10 servings

Ingredients:

1 tablespoon canola oil

3 boneless, skinless chicken breasts (about 2½ pounds)

3½ teaspoons kosher salt, divided

1 teaspoon ground black pepper

8 cups low-sodium chicken broth

1 cup chopped red onion

2 tablespoons minced fresh garlic

1 (14.5-ounce) can diced fire-roasted tomatoes

2 teaspoons ground cumin

1 teaspoon dried oregano

3/4 teaspoon smoked paprika

1 (14.5-ounce) can black beans, drained and rinsed

Garnish: Tortilla chips, fresh cilantro, lime wedges, shredded cheddar cheese, sliced jalapeño.

Instructions:

1. Heat the canola oil in a large skillet over medium-high heat. Sprinkle the chicken with 1 teaspoon salt and the black pepper. Sear the chicken for about 4 minutes per side until browned.

2. Transfer the chicken to a 6-quart slow cooker. Add the remaining 2½ teaspoons salt, chicken broth, red onion, garlic, fire-roasted tomatoes, cumin, oregano, and smoked paprika.

3. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is fully cooked. Shred the chicken, stir in the black beans, and cook for an additional 30 minutes.

4. Serve hot, garnished with tortilla chips, fresh cilantro, lime wedges, shredded cheddar cheese, and sliced jalapeño if desired.

Enjoy your flavorful and comforting Chicken Tortilla Soup!