Ingredients
- 1 ½ pounds (2 to 3 breasts) boneless skinless chicken
- 1 small yellow onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups cup fresh or frozen defrosted corn kernels
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
- Limes at the end
Directions
- To a 6-quart slow cooker, add the chicken onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic power, smoked paprika, chili powder, salt, and stock, stirring to combine.
- Cover and cook on high for 4-5 hours on high or 6-7 hours on low, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
- When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.
- Add back to the slow cooker along with the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired.
- Serve the soup with the Crispy Tortilla Strips, along with Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeno.
Note: Blend some and add back if not thick enough