Description
A hearty, comforting soup that brings vibrant Mexican flavors to your dinner table, perfect for chilly evenings or casual gatherings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips (for serving)
- Shredded cheese (for serving)
- Sour cream (for serving)
- Chopped cilantro (for garnish)
- Avocado slices (optional)
- Lime wedges (optional)
- Jalapeños, diced (optional)
- Hot sauce (optional)
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Stir gently to combine, ensuring the chicken is surrounded by the ingredients.
- Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours.
- About 30 minutes before serving, shred the chicken using two forks and return the shredded chicken to the soup. Stir well.
- Serve hot with tortilla chips, shredded cheese, sour cream, and chopped cilantro on top.
Notes
For extra flavor, sauté the onions and garlic before adding to the crockpot. Make sure not to overfill the crockpot to allow for expansion.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg