Description
A comforting slow-cooked soup featuring tender chicken, black beans, corn, and vibrant Mexican flavors, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 onion, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
- Shredded cheese, sour cream, and tortilla chips for serving
Instructions
- Layer the chicken breasts at the bottom of the crockpot.
- Add the drained black beans, drained corn, diced tomatoes, taco seasoning, chicken broth, chopped onion, and chopped bell pepper on top of the chicken.
- Gently stir to combine without moving the chicken too much.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours until the chicken reaches 165°F (74°C).
- Shred the chicken in the pot or transfer it to a cutting board to shred, then return it to the pot.
- Ladle the soup into bowls and top with shredded cheese, sour cream, and tortilla chips.
Notes
For a thicker soup, stir in 1-2 tablespoons of cornstarch mixed with a little cold water. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg
Keywords: slow cooker, chicken soup, taco soup, easy recipes, family meals, Mexican cuisine