Ingredients:

  • 1.3 kg boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (4-ounce) can diced green chilies
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and freshly ground 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. Dice the onion and bell pepper. Mince the garlic.
  2. Place chicken breasts, onion, bell pepper, garlic, crushed tomatoes, black beans, corn, green chilies, chicken broth, taco seasoning, cumin, and chili powder in the crockpot. Season with salt and pepper.
  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.
  4. Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot.
  5. Ladle the soup into bowls and top with your favorite toppings: tortilla chips, cheddar cheese, sour cream, avocado, cilantro, and a squeeze of lime.