Description
A rich and smoky Tex-Mex inspired soup featuring tender shredded chicken, hearty beans, and corn. Perfectly balanced and effortless to prepare in a slow cooker.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add beans, corn, and diced tomatoes with chilies on top of the chicken.
- Pour in the chicken broth.
- Stir in cumin, chili powder, garlic powder, salt, and pepper.
- Cover and cook on Low for 6-8 hours.
- Remove chicken and shred with two forks, then return to the pot.
- Stir well and serve with your favorite toppings.