Description
A flavorful and hearty soup made with tender chicken, beans, and zesty spices, perfect for weeknights or gatherings.
Ingredients
Scale
- 1 lb chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 4 cups chicken broth
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Place the chicken breasts in the slow cooker.
- Add the black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, and chicken broth into the pot.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is thoroughly cooked.
- Once done, remove the chicken, shred it with two forks, and return it to the soup.
- Serve hot, topped with crispy tortilla strips, fresh cilantro, and a squeeze of lime.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for longer storage. Reheat on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg