Ingredients
Scale
- 1/2 cup diced onion
- 1 minced garlic clove
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 4 1/2 ounces canned diced green chili peppers
- 14 1/2 ounces canned diced tomatoes
- 2 1/2 cups low-sodium, fat-free chicken broth
- 1 cup frozen or fresh corn
- Juice of 1 lime
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1/2 cup freshly chopped cilantro
- 2 boneless, skinless chicken breasts, cut into 1–2 inch cubes
Instructions
- Add all ingredients to the slow cooker.
- Stir to combine.
- Cover and cook on low for 6-8 hours.
Notes
- Use more broth for a thinner soup.
- No need to pre-cook the chicken.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 45mg