Ingredients
Scale
- 2 chicken breasts
- 1 can black beans
- 1 can corn
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup tortilla strips
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Place chicken breasts in the crockpot.
- Add the black beans, corn, diced tomatoes, chopped onion, minced garlic, cumin, chili powder, chicken broth, salt, and pepper.
- Stir to combine all ingredients.
- Cook on low for 360-480 minutes or high for 240-300 minutes.
- Before serving, shred the chicken in the pot.
- Serve the soup in bowls and top with tortilla strips, cilantro, and lime wedges.
Notes
Use bone-in chicken for more flavor. Rinse canned beans to reduce sodium. Adjust salt and spices to taste before serving. For thicker soup, mash some beans in the pot.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg