Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts (or thighs)
- 15 oz can black beans, drained & rinsed
- 15 oz can corn kernels, drained
- 28–30 oz diced tomatoes (with or without green chilies)
- 4–5 cups chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded & chopped (optional)
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- Salt & pepper, to taste
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: tortilla strips, shredded cheddar, avocado, sour cream, cilantro
Instructions
1. Place all main ingredients in slow cooker; stir.
2. Cook on LOW 6–8 hrs or HIGH 3–4 hrs.
3. Remove chicken ~30 mins before end, shred, return to soup.
4. Stir in lime juice and cilantro; adjust seasoning.
5. Fry tortilla strips until crisp; serve soup with toppings.
Notes
Use low‑sodium broth to manage salt. Substitute thighs for juicier meat. For creamier soup, add cream cheese or heavy cream. Soup can be refrigerated 3–4 days or frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican–American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg