Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1 (15-ounce / 425g) can corn, drained (or equivalent frozen corn)
  • 1 (14.5-ounce / 411g) can diced tomatoes, undrained
  • 1 (10-ounce / 283g) can diced tomatoes and green chiles (like Rotel), undrained
  • 4 cups (950ml) chicken broth
  • 1 packet (1 ounce / 28g) taco seasoning
  • 1 teaspoon ground cumin (5ml)
  • 1/2 teaspoon chili powder (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat) (1.25ml)
  • Salt and black pepper to taste
  • Tortilla chips, crushed (Optional)
  • Shredded cheddar cheese (Optional)
  • Sour cream or Greek yogurt (Optional)
  • Avocado, diced (Optional)
  • Fresh cilantro, chopped (Optional)
  • Lime wedges (Optional)

Instructions:

  1. In the slow cooker, combine chicken breasts, chopped onion, bell pepper, black beans, corn, diced tomatoes, Rotel (if using), chicken broth, taco seasoning, cumin, chili powder, and cayenne pepper (if using). Season with salt and pepper to taste.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  3. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  4. Stir everything together in the slow cooker.
  5. Ladle the soup into bowls and top with your favorite toppings, such as crushed tortilla chips, shredded cheese, sour cream, avocado, cilantro, and lime wedges.