Description
A hearty, slow-cooked soup featuring tender shredded chicken, black beans, corn, and zesty spices. Topped with fresh avocado and tortilla strips for a complete meal.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 cup frozen corn
- 1 can (15 oz) black beans, rinsed
- 2 tbsp lime juice
- Tortilla strips, avocado, and cilantro for garnish
Instructions
- Place chicken, tomatoes, onion, and garlic in the slow cooker.
- Stir in cumin and chili powder to coat the ingredients.
- Pour in chicken broth until all ingredients are covered.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Remove chicken and shred using two forks on a cutting board.
- Return shredded chicken to the pot and stir in corn and black beans.
- Cook for another 20 minutes to heat through.
- Stir in lime juice and serve with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex