Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup (240 ml) chicken broth
- 1 cup (150 g) corn (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 4 small corn tortillas, cut into strips
- 1 avocado, diced
- Fresh cilantro for garnish
- 1 lime, cut into wedges
Instructions
- Place the chicken breasts in the slow cooker and add the black beans, diced tomatoes, chicken broth, corn, onion, garlic, chili powder, cumin, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Remove the chicken and shred it with two forks, then return it to the soup.
- Serve hot, garnished with tortilla strips, avocado, cilantro, and lime wedges.
Notes
- For extra heat, add diced jalapeños to the mixture.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 70 mg
Keywords: slow cooker, chicken tortilla soup, comfort food, easy recipe