Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Tortilla strips for serving
– Avocado, cilantro, and lime for garnish
Instructions
1. In a slow cooker, combine chicken, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Once cooked, shred the chicken in the slow cooker using two forks and stir to combine.
4. Serve hot, topped with tortilla strips, avocado, cilantro, and a squeeze of lime.
Notes
For a spicier soup, add diced jalapeños or increase the chili powder. This soup can be stored in the fridge for up to 3 days and freezes well.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Snacks, Appetizers & Dips 🥨
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken soup, tortilla soup, slow cooker, easy recipe