Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (10 oz / 283g) can diced tomatoes and green chilies, undrained (e.g., Rotel)
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 (15 oz / 425g) can corn, drained (fresh or frozen works too! About 1.5 cups)
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 packet (1.25 oz / 35g) taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • Tortilla chips, crushed (optional)
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Avocado, diced (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. Chop the onion and bell pepper, mince the garlic, and drain and rinse the beans and corn.
  2. Place chicken breasts in the slow cooker. Add onion, garlic, bell pepper, diced tomatoes and green chilies, black beans, corn, chicken broth, taco seasoning, cumin, chili powder, and cayenne pepper (if using).
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  4. Remove the chicken from the slow cooker and shred it with two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine. Season with salt and pepper to taste.
  6. Ladle the soup into bowls and top with your favourite toppings, such as tortilla chips, cheese, sour cream, avocado, cilantro, and a squeeze of lime.