Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 bell pepper (any color), diced
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving)
- Shredded cheese (optional, for serving)
- Avocado slices (optional, for serving)
- Sour cream (optional, for serving)
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add black beans over the chicken.
- Pour the drained corn on top of the black beans.
- Add diced tomatoes with green chilies.
- Sprinkle diced onion and minced garlic over the mixture.
- Season with ground cumin, chili powder, salt, and pepper.
- Pour chicken broth into the crockpot, ensuring that ingredients are covered.
- Add diced bell pepper and stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken and return it to the pot.
- Squeeze lime juice into the soup and stir.
- Serve hot, garnished with cilantro and topping of choice.
Notes
Customize your soup with additional toppings like shredded cheese, avocado, or sour cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 65mg