Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (4 ounce/113g) can green chilies, diced
  • 6 cups (1.4 litres) chicken broth
  • 1 packet (1 ounce/28g) taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Tortilla strips
  • Shredded cheddar cheese
  • Avocado, diced
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Chop the onion and bell pepper. Mince the garlic. Rinse and drain the black beans and corn.
  2. Place the chicken breasts, onion, garlic, bell pepper, black beans, corn, diced tomatoes and green chilies, diced green chilies, chicken broth, taco seasoning, cumin, chili powder, and smoked paprika in the slow cooker.
  3. 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 with a fork.
  4. Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
  5. Stir well to combine. Taste and adjust seasoning with salt and pepper as needed. Allow the soup to simmer for an additional 15-30 minutes to allow the flavors to meld.
  6. Ladle the soup into bowls and top with your favourite toppings such as tortilla strips, shredded cheese, avocado, sour cream, and cilantro. Serve with lime wedges.