Description
A cozy, hands-off meal featuring tender shredded chicken, smoky tomatoes, black beans, and corn simmered in a flavorful broth, topped with crunchy tortilla strips and cheese.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Tortilla strips for garnish
- Sour cream and shredded cheese for serving
Instructions
- Place the chicken breasts in the bottom of the crockpot, trimming any excess fat if desired.
- Add the black beans, corn, diced tomatoes, chopped onion, and minced garlic to the crockpot.
- Pour in the chicken broth, sprinkle taco seasoning, and season with salt and pepper. Stir gently to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Shred the chicken in the soup using forks or remove to shred on a cutting board and return to the pot.
- Serve hot, garnished with tortilla strips, sour cream, and shredded cheese.
Notes
For extra depth, sauté onion and garlic before adding. Use low-sodium broth for better salt control. Add lime juice right before serving for brighter flavors.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg