Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
- Tortilla strips for serving
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add diced onion, minced garlic, tomatoes, black beans, and corn.
- Pour chicken broth over the mixture.
- Sprinkle taco seasoning and add salt and pepper to taste.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken and return it to the soup.
- Serve topped with cheese, cilantro, and tortilla strips.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- Great for leftovers; flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg