Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 piece onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 4 cups chicken broth
- Salt and pepper to taste
Toppings
- Crispy tortilla strips for serving
- Shredded cheese, avocado, and cilantro for garnish (optional)
Method
Preparation
- Place the chicken breasts at the bottom of the crockpot.
- Add diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, and chicken broth over the chicken.
- Season with salt and pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Shred the chicken in the pot using two forks and stir to combine.
Serving
- Serve the soup hot, topped with crispy tortilla strips and garnished with cheese, avocado, and cilantro if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 10gSugar: 5g
Notes
Use fresh herbs for a brighter taste. Adjust the spices to make it milder or spicier. Add other vegetables like bell peppers or zucchini for added nutrition. For a thicker soup, mash some of the beans before adding them to the pot. Vegetarian option: replace the chicken with extra beans or vegetables and use vegetable broth.
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