Description
A cozy and easy slow cooker soup packed with chicken, black beans, corn, and topped with crispy tortilla strips and fresh lime.
Ingredients
Pantry Ingredients
- 2 cans diced tomatoes (One with green chiles for mild heat)
- 1 can black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 4 cups low-sodium chicken broth
- 2-3 tablespoons tomato paste (For body)
- 1-2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt and black pepper
Fresh Ingredients and Protein
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and chopped (optional)
- 1.5-2 pounds boneless skinless chicken breasts or thighs
- 1 Juice of lime
- to taste fresh cilantro for topping
- to taste corn tortillas or tortilla chips (For crunch)
- to taste avocado, shredded cheese, and sour cream (For serving)
Instructions
Preparation
- Layer in the base: Add diced tomatoes, tomato paste, black beans, corn, onion, garlic, and jalapeño to the crock.
- Season well: Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add chicken and broth: Nestle the chicken into the mix and pour in the broth.
- Cook low and slow: Set on low for 6 to 8 hours or high for 3 to 4 hours.
- Shred: Remove chicken, shred with two forks, and return to the pot.
- Brighten it up: Stir in lime juice, taste, and adjust salt and heat.
- Serve with toppings: Add crispy tortilla strips, avocado, cilantro, cheese, and a dollop of sour cream if desired.
Notes
For creaminess, add a splash of half and half at the end. For lighter soup, skip the dairy and load up on lime and cilantro. Can be customized to preference with various toppings.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: dinner, Soup
- Cuisine: Mexican, Tex-Mex