Description
A warm, hearty soup made with tender shredded chicken, beans, corn, and tomatoes, simmered all day in the slow cooker for bold flavors and easy prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips (for serving)
- Shredded cheese (for serving)
- Sour cream (for serving)
- Avocado (for serving)
Instructions
- Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine the ingredients around the chicken.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot. Stir to combine.
- Ladle the soup into bowls. Garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado if desired. Serve hot.
Notes
Use low-sodium broth to control salt. Don’t overcook the chicken; it should shred easily. Taste before adding salt as taco seasoning can be salty.
- 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: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg