Ingredients
- 1 lb boneless chicken (breast or thighs)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Juice of 1 lime
- Crispy tortilla strips (for topping)
- Avocado, diced (for topping)
- Cilantro, chopped (for topping)
Instructions
- Gather your ingredients and prepare your workspace.
- If using thighs, sear them briefly in a skillet for added flavor.
- Add chicken, tomatoes, beans, corn, bell peppers, and spices to the slow cooker.
- Pour in the chicken broth and mix well.
- Cook on low for 6-8 hours or high for 3-5 hours.
- Adjust seasoning to taste near the end of cooking.
- Once cooked, shred the chicken, mix it back into the soup, and serve in bowls.
- Top with crispy tortilla strips, avocado, and cilantro before serving.
Notes
Feel free to substitute ingredients based on availability. This recipe is flexible with vegetables.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free