Description
A warm, comforting soup with bold Tex-Mex flavors, tender shredded chicken, black beans, corn, and a savory spiced broth. Perfect for an easy, hands-off meal that’s hearty and satisfying.
Ingredients
Scale
Main Ingredients:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 4 cups chicken broth
- 1 small jalapeño, finely chopped (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Optional Toppings:
- Crispy tortilla strips
- Fresh cilantro, chopped
- Avocado slices
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
- Lime wedges
Instructions
- Prepare Ingredients: Dice the onion, mince the garlic, and chop the jalapeño (if using). Rinse and drain the black beans and corn if canned.
- Layer in Slow Cooker: Place chicken breasts at the bottom of the slow cooker. Add onion, garlic, jalapeño, black beans, corn, diced tomatoes, and diced tomatoes with green chilies. Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper evenly over the ingredients.
- Add Broth: Pour chicken broth over everything. Stir gently to distribute spices while keeping the chicken at the bottom.
- Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove cooked chicken from the slow cooker and place on a plate. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup and stir to combine.
- Final Touches: Taste and adjust seasoning if needed. Ladle into bowls and top with tortilla strips, cilantro, avocado, shredded cheese, sour cream, and a squeeze of lime. Serve hot and enjoy!