Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, rinsed
- 1 bell pepper (any color), diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- Tortilla chips (for topping)
- Fresh cilantro (optional)
Instructions
- Dice the onion and bell pepper; mince the garlic.
- Place the chicken breasts at the bottom of the crock pot.
- Layer on the diced tomatoes, corn, black beans, onion, garlic, bell pepper, and spices.
- Pour in chicken broth until all ingredients are covered.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken in the pot using two forks and stir to combine.
- Serve hot topped with tortilla chips and any desired garnishes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 5g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg