Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (4 oz) can diced green chiles
- 2 cups low-sodium chicken broth
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- For topping: 1 avocado, 1/4 cup Greek yogurt, 1 tbsp lime juice, 2 tbsp cilantro, crushed tortilla chips, lime wedges
Instructions
- Place chicken breasts in the slow cooker. Add black beans, corn, fire-roasted tomatoes, green chiles, chicken broth, cumin, chili powder, garlic powder, smoked paprika, and cayenne. Season with salt and pepper.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and shreds easily with a fork.
- Shred chicken directly in the pot using two forks.
- Stir and let simmer on HIGH for 10 minutes to thicken slightly.
- Meanwhile, blend avocado, Greek yogurt, lime juice, and cilantro for the crema.
- Serve soup hot, topped with crema, crushed tortilla chips, extra cilantro, and lime wedges.
Notes
- For vegetarian option,swap chicken for 1 (15 oz) can pinto beans and use vegetable broth.
- For extra protein, add a scoop of white quinoa or lentils with the broth.
- Tortilla strips can beStore-bought or homemade: cut tortillas into strips, toss with oil and salt, bake at 375°F for 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 6 hours 10 minutes
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: High-Protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
