Ingredients
Scale
- 1 lb boneless, skinless chicken breasts 🍗
- 1 can (15 oz) black beans, drained and rinsed 🫘
- 1 can (15 oz) corn, drained 🌽
- 1 can (14.5 oz) diced tomatoes with green chilies 🍅🌶️
- 1 packet (about 1 oz) taco seasoning 🌮
- 1 cup chicken broth 🥣
- 1 medium onion, chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 bell pepper, chopped 🫑
- Salt and black pepper to taste 🧂
- 1 cup shredded cheddar or Mexican blend cheese 🧀
- Sour cream or Greek yogurt for topping 🥛
- 1 avocado, sliced 🥑
- Fresh cilantro, chopped 🌿
- Lime wedges for serving 🍋
- Optional: 1 tbsp cornstarch + 2 tbsp cold water (to thicken) 🌾
Instructions
- Place the chicken breasts in the bottom of the slow cooker. 🍗
- Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, chicken broth, chopped onion, minced garlic, and chopped bell pepper on top of the chicken. 🫘🌽🍅
- Stir gently to combine the ingredients so the chicken is mostly covered by the mixture. 🥣
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender. ⏳
- Once cooked, remove the lid and shred the chicken directly in the slow cooker using two forks. Mix the shredded chicken back into the soup. 🍴
- Taste and adjust seasoning with salt and black pepper as needed. 🧂
- If you prefer a thicker soup, either simmer on HIGH for 10–15 minutes with the lid off, or stir in a slurry of 1 tbsp cornstarch + 2 tbsp cold water and cook until slightly thickened. 🔥
- Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, sliced avocado, chopped cilantro and lime wedges. Serve hot. 🧀🥑🌿🍋
- For extra heat, add chopped jalapeño or a splash of hot sauce when serving. 🌶️
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze portions for up to 3 months. ❄️