Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breast
  • 6 cups Low-Sodium Chicken Stock
  • 1 (28 oz) can Crushed Tomatoes (fire-roasted preferred)
  • 1 large Yellow Onion, diced
  • 1 large Red Bell Pepper, diced
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Frozen Sweet Corn
  • 1 medium Jalapeño Pepper, seeds removed and finely minced
  • 2 Tbsp Dark Chili Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 4 cloves Minced Garlic
  • 2 Bay Leaves
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Fresh Lime Juice
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Dice the onion and red pepper. Mince the jalapeño and garlic.
  2. Place the whole, raw chicken breasts directly into the bottom of the slow cooker insert.
  3. Scatter the diced onion, pepper, minced jalapeño, and garlic over the chicken. Add the rinsed black beans, frozen corn, and the crushed tomatoes.
  4. Sprinkle over the chili powder, cumin, oregano, salt, and pepper. Place the bay leaves on top. Pour the low-sodium chicken stock over all the ingredients. Do not stir.
  5. Secure the lid. Cook on Low for 7–8 hours or High for 3.5–4 hours. The soup is ready when the chicken shreds easily with a fork.
  6. Carefully remove the cooked chicken breasts from the slow cooker and transfer them to a large bowl. Discard the two bay leaves. Use two forks or a hand mixer to shred the chicken until finely pulled apart.
  7. Return the shredded chicken to the slow cooker insert. Stir everything thoroughly. Stir in the fresh lime juice and the chopped fresh coriander (cilantro). Taste and adjust seasoning as needed.
  8. Ladle the soup into bowls. Serve hot with desired toppings such as tortilla chips, shredded cheese, or avocado.