Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel, undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (optional)
- Tortilla chips, shredded cheese, sour cream, avocado (for serving)
Instructions
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is cooked through and tender.
- Remove chicken and shred using two forks, then return to the crockpot.
- Stir the shredded chicken into the soup and serve hot with cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado if desired.
Notes
- Use a spicier Rotel or add cayenne pepper for heat.
- If taco seasoning is unavailable, mix chili powder, cumin, paprika, garlic powder, and onion powder.
- Soup can be made ahead; flavors improve after refrigeration overnight.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350