Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 can (15 oz or 425 g) black beans, rinsed and drained
- 1 can (15 oz or 425 g) diced tomatoes with green chilies
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- Add black beans, diced tomatoes, chicken broth, corn, onion, garlic, chili powder, cumin, salt, and pepper.
- Stir to combine, ensuring the chicken is submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken inside the slow cooker using two forks.
- Serve hot, garnished with tortilla strips and cilantro.
Notes
- For added spice, include sliced jalapeños.
- Pair with avocado slices or cheese for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken soup, tortilla soup