Description
A hearty, comforting soup filled with tender chicken, beans, corn, and zesty spices, perfect for cozy evenings and gatherings.
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 slices (for serving)
Instructions
- Place 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 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 chicken from the crockpot and shred it using two forks.
- Return shredded chicken to the crockpot and stir to combine.
- Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.
Notes
Avoid overmixing to keep the chicken tender. Check doneness using a meat thermometer (165°F).
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg