Crock Pot Chicken Taco Soup

Crock Pot Chicken Taco Soup 3 C. shredded cooked chicken 2 C. frozen whole kernel corn 1 large onion, chopped 2 ribs celery, chopped 2 cloves garlic, minced 4 C. chicken broth 15 oz. can crushed tomatoes 15.5 oz. can dark red kidney beans, drained and rinsed 4 oz. can diced green chilis 1 T. lime juice 1 1/2 tsp. chili powder 1/2 tsp. smoked paprika 1/2 tsp. ground cumin 1/4 tsp. dried oregano 1/4 tsp. pepper 1/4 C. heavy cream 1 T. butter salt to taste Put the first 15 ingredients in your crock pot. Stir to combine, cover and cook on high for 3 hours. During the last 30 minutes stir in the heavy cream, butter and salt to taste.