This hearty soup is packed with chicken, vegetables, beans, and bold Mexican-inspired flavors.

Servings

8 servings

Prep Time

15 minutes

Cook Time

7 hours on LOW

Total Time

7 hours 15 minutes

Ingredients

• 2 pounds chicken breasts
• 1 onion, diced
• 1 can black beans
• 1 can corn
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Tortilla strips, avocado, and cheese for serving

Instructions

Step 1: Add Ingredients

Place the chicken breasts in the bottom of the slow cooker.

Add the onion, beans, corn, and tomatoes.

Sprinkle the chili powder, cumin, garlic powder, salt, and pepper over everything.

Pour in the chicken broth.

Step 2: Slow Cook

Cover and cook on LOW for approximately 7 hours.

The chicken gradually absorbs the spices while the vegetables soften and create a rich broth.

Step 3: Shred the Chicken

Remove the chicken and shred it using two forks.

Return the shredded chicken to the slow cooker.

Allow the soup to cook for another 10 minutes.

Step 4: Serve

Ladle the soup into bowls.

Top with crispy tortilla strips, shredded cheese, sliced avocado, sour cream, and fresh cilantro.