Description
A delightful and hearty soup made with tender chicken, beans, and spices, perfect for busy days.
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 (optional, for garnish)
- Tortilla chips, shredded cheese, sour cream, and avocado (for serving)
Instructions
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine the ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
- Stir the shredded chicken into the soup.
- Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.
Notes
For extra flavor, marinate the chicken in taco seasoning for a few hours before cooking. Adjust spice level with chili powder or jalapeños. Consider adding rice or quinoa for a heartier soup.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican