Description
A warm, hearty, and flavorful slow-cooked soup filled with tender shredded chicken, beans, corn, and spices simmered in a rich tomato broth. This comforting recipe comes together effortlessly in the Crock Pot and is topped with crispy tortilla strips, avocado, and cheese for a restaurant-quality meal at home. Perfect for busy weeknights or cozy weekends, it’s a crowd-pleaser that tastes even better the next day.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- Salt and black pepper to taste
- For toppings: tortilla strips, shredded cheese, avocado, sour cream, lime wedges, cilantro
Instructions
- Place chicken, onion, garlic, tomatoes, beans, and corn into the Crock Pot.
- Pour in chicken broth and add all the spices. Stir gently.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Remove the chicken, shred it, and return it to the pot. Stir to combine.
- Taste and adjust seasoning as needed.
- Serve hot, topped with tortilla strips, cheese, avocado, and a squeeze of lime.
Notes
- For extra flavor, sauté onion and garlic before adding to the Crock Pot.
- For a creamier texture, stir in a bit of heavy cream or shredded cheese at the end.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) / 3–4 hours (high)
- Category: Soup / Dinner
- Method: Slow Cooker / Crock Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg