Ingredients
Scale
- For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 (15 oz) can diced tomatoes (fire-roasted for extra flavor)
- 1 (15 oz) can black beans (rinsed and drained)
- 1 (15 oz) can corn kernels (optional, for sweetness)
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 1 red bell pepper (diced)
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper to taste
- For Toppings:
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese
- Diced avocado or guacamole
- Sour cream or Greek yogurt
- Fresh cilantro (chopped)
- Lime wedges
Instructions
- Preparing the Ingredients: Dice the onion, bell pepper, and mince the garlic. Measure out all spices and gather canned ingredients for quick assembly. Pat the chicken dry and season lightly with salt and pepper if desired.
- Assembling the Slow Cooker: Place the chicken in the bottom of the slow cooker. Add diced tomatoes, black beans, corn, onion, garlic, bell pepper, and chicken broth. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Shredding the Chicken: Once the chicken is cooked through and tender, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir to combine. Adjust seasoning with additional salt, pepper, or spices if needed.
- Serving the Soup: Ladle the hot soup into bowls and top with crispy tortilla strips, shredded cheese, avocado, sour cream, and fresh cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For a gluten-free option, ensure all broth and canned ingredients are certified gluten-free.
- Vegan alternative: Use plant-based chicken substitutes, vegetable broth, and dairy-free toppings.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Main Dish/Soup
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (1/6th of the recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 60 mg