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 can (4 oz) diced green chilies
- 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
- Dice the onion and mince the garlic.
- In the crockpot, add chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, garlic, and spices.
- Pour chicken broth over all ingredients.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the chicken using two forks and stir back into the soup.
- Serve hot with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg