Description
A comforting and flavorful soup perfect for family gatherings, made with tender chicken, beans, and spices.
Ingredients
Scale
- 1 lb. chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro and lime wedges for serving
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Layer in the diced onion, garlic, bell pepper, drained black beans, and corn.
- Pour in the canned diced tomatoes (with juice) over the top.
- Add the chicken broth, ensuring everything is covered.
- Sprinkle the chili powder, cumin, salt, and pepper, then stir gently.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken and return it to the pot.
- Serve ladled into bowls and garnish with tortilla strips, fresh cilantro, and lime.
Notes
Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat gently and add broth if needed.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: soup, chicken tortilla soup, crockpot recipe, family meal, comfort food