Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 bell pepper (any color), diced
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving)
- Shredded cheese (optional, for serving)
- Avocado slices (optional, for serving)
- Sour cream (optional, for serving)
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Add rinsed and drained black beans over the chicken.
- Pour the drained corn on top of the black beans.
- Add the can of diced tomatoes with green chilies.
- Sprinkle the diced onion and minced garlic over the mixture.
- Season with ground cumin, chili powder, salt, and pepper.
- Pour chicken broth into the crockpot, covering all ingredients.
- Add diced bell pepper and stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the pot.
- Squeeze lime juice into the soup and stir well.
- Serve hot, garnished with cilantro and tortilla chips, with optional toppings as desired.
Notes
For added flavor, consider searing the chicken before adding it to the crockpot. Adjust spices for your taste preference.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg