Description
A warm, comforting soup made in a crockpot, featuring tender chicken, black beans, corn, and a blend of spices.
Ingredients
Scale
- 1 lb chicken breast
- 1 can black beans, drained and rinsed (about 15 oz)
- 1 can corn, drained (about 15 oz)
- 1 can diced tomatoes (about 14.5 oz)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Optional toppings: avocado, cilantro, lime
Instructions
- In a crockpot, combine the chicken breast, black beans, corn, diced tomatoes, diced onion, minced garlic, chicken broth, chili powder, cumin, salt, and pepper. Stir gently to distribute spices.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Using two forks, shred the chicken directly in the pot. Stir to combine so the shredded meat integrates with the beans and vegetables.
- Serve hot in bowls, topped with crispy tortilla strips and any optional toppings such as avocado, cilantro, or a squeeze of lime.
Notes
Use low-sodium chicken broth and rinse canned items to control salt levels. For best texture, add crispy tortilla strips right before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 247
- Sugar: 3g
- Sodium: 600mg
- Fat: 3.8g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg