Description
A comforting bowl of simmered, spicy broth loaded with shredded chicken, beans, corn, and crunchy tortilla chips, perfect for weeknight meals.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained (fire-roasted corn is a nice swap)
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth (low-sodium works well)
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade taco mix)
- 1 tsp ground cumin
- 1/2 tsp chili powder (adjust to taste)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Tortilla chips, shredded cheese, sour cream, and avocado (for serving)
Instructions
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Pour in the black beans, corn, diced tomatoes, and Rotel over the chicken.
- Add the chicken broth, taco seasoning, cumin, and chili powder on top.
- Gently stir the mixture once or twice so flavors begin to distribute without disturbing the chicken placement.
- Cover and cook: LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and is very tender.
- Remove the chicken to a cutting board and shred with two forks; return the shredded chicken to the pot.
- Stir the soup well, taste and adjust salt or spices. Ladle into bowls.
- Serve with chopped cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado.
Notes
Best served with extra lime wedges and chopped cilantro for brightness. Avoid soggy chips by keeping toppings separate until serving.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican