Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese for serving
- Avocado, diced for serving
- Fresh cilantro for garnish
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, chicken broth, salt, and pepper.
- Stir to combine all the ingredients. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Before serving, shred the chicken in the soup using two forks. Serve the soup hot, garnished with tortilla chips, shredded cheese, diced avocado, and fresh cilantro.
Notes
For added depth of flavor, sauté onions and garlic before adding to slow cooker. Adjust spice levels to taste. This recipe is gluten-free; check labels for packaged ingredients.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 610mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg