Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (10 oz) diced tomatoes and green chilies
  • 1 cup salsa roja
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tbsp olive oil
  • 2 tbsp masa harina
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 avocado, diced
  • 1/2 cup shredded Monterey Jack cheese
  • 2 cups crispy tortilla strips

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of the slow cooker.
  2. Add the diced yellow onion, minced garlic, drained black beans, and frozen corn kernels to the pot.
  3. Pour in the low-sodium chicken broth, fire-roasted diced tomatoes, diced tomatoes and green chilies, and salsa roja.
  4. Stir in the ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
  5. Whisk the masa harina into a small amount of the chicken broth in a separate bowl to create a slurry, then stir it into the slow cooker to ensure no clumps remain.
  6. Cover with a tight-fitting lid and cook on High for 4 hours or Low for 7-8 hours until the chicken is tender.
  7. Remove the chicken thighs, shred them using two forks, and return the meat to the soup.
  8. Stir in fresh lime juice and serve topped with chopped cilantro, diced avocado, shredded Monterey Jack cheese, and crispy tortilla strips.