Description
A cozy, flavorful soup that’s easy to make in a crockpot, perfect for busy weeknights or family gatherings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 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
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips, shredded cheese, sour cream, and avocado (for serving)
Instructions
- Place the boneless, skinless chicken breasts at the bottom of your 6-quart or larger crockpot.
- Add the rinsed black beans, drained corn, undrained diced tomatoes, undrained Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Gently stir the ingredients to combine them around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
- Once done, remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken back into the soup and stir to mix well.
- Ladle the soup into bowls, and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and slices of avocado, if desired. Serve hot.
Notes
For extra flavor, sauté onions and garlic before adding them to the crockpot. You can use frozen chicken breasts but adjust cooking times accordingly.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican