Description
A hearty and flavorful soup loaded with chicken, beans, corn, and zesty spices, made effortlessly in a slow cooker.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1–2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Crispy tortilla strips (for topping)
- Avocado, diced (for topping)
- Sour cream or Greek yogurt (for topping)
- Chopped cilantro (for topping)
- Lime wedges (for serving)
Instructions
- Layer the Ingredients: Start with the chicken at the bottom of your slow cooker. Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, and paprika. Sprinkle some salt and pepper to taste.
- Set the Crockpot: Cover it up and set it on low for about 360 minutes or on high for 240 minutes.
- Shred the Chicken: Once the cooking time is up, remove the chicken, shred it with two forks, and return it back to the pot. Stir it all together.
- Final Touches: Taste it and adjust seasoning if necessary. Once it’s just how you like it, it’s ready to serve.
- Serve and Top: Ladle the soup into bowls and top with tortilla strips, avocado, sour cream, cilantro, and lime.
Notes
For added spice, consider adding jalapeños or chipotle peppers. Can be made veggie-friendly by swapping chicken with tofu.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg