Description
A comforting, hearty, and flavorful soup made with tender chicken, tomatoes, beans, and a blend of spices. Perfect for a cozy meal any time of year.
Ingredients
- 1 lb chicken breast (boneless, skinless)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) green chilies, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Tortilla chips (for garnish)
- Shredded cheese (optional, for garnish)
- Sour cream (optional, for garnish)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the chopped onion, minced garlic, diced tomatoes, green chilies, black beans, corn, and chicken broth to the slow cooker.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir to combine all ingredients.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the soup, then stir in the lime juice and chopped cilantro.
- Serve hot, garnished with tortilla chips, shredded cheese, and sour cream if desired.
Notes
- For a spicier soup, add a chopped jalapeño or extra chili powder.
- Use rotisserie chicken to save time—add it in the last hour of cooking.
- This soup freezes well; store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg
