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 (14.5 oz) diced tomatoes (with juice)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- to taste salt
- to taste pepper
- 1 cup tortilla strips (for serving)
- 1 avocado diced (optional)
- 1 cup shredded cheese (optional)
- fresh cilantro (for garnish, optional)
- lime wedges (for serving, optional)
Instructions
- Begin by prepping the ingredients. Dice the onion and mince the garlic.
- In the crockpot, add the chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over the ingredients in the crockpot.
- Pour the chicken broth over the top, ensuring that all ingredients are well submerged.
- Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
- Once the cooking time is complete, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
- Serve the soup hot in bowls topped with tortilla strips, avocado, shredded cheese, fresh cilantro, and lime wedges as desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups or 360g)
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 70mg