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 (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- Add black beans, corn, diced tomatoes, onion, garlic, taco seasoning, cumin, chili powder, salt, and pepper.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred it, and return it to the soup.
- Stir well and serve hot with your favorite toppings.
Notes
- You can use rotisserie chicken for a quicker version.
- Top with shredded cheese, sour cream, avocado, or tortilla chips.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg