Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 1 (28 oz / 794g) can crushed tomatoes, undrained
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 (15 oz / 425g) can corn, drained (frozen corn kernels can be substituted)
  • 4 cups (950ml) chicken broth, low sodium
  • 1 packet (1 oz / 28g) taco seasoning (low sodium preferred)
  • 1 teaspoon (5ml) chili powder
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for heat)
  • 1/2 teaspoon (2.5ml) ground cumin
  • Salt and black pepper to taste
  • Tortilla chips, crushed (optional)
  • Shredded cheddar cheese or Monterey Jack cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Fresh cilantro, chopped (optional)
  • Avocado, diced (optional)
  • Lime wedges (optional)

Instructions:

  1. Chop the onion, bell pepper, and mince the garlic.
  2. Add the chicken breasts, chopped onion, bell pepper, garlic, crushed tomatoes, black beans, corn, chicken broth, taco seasoning, chili powder, smoked paprika, cayenne pepper (if using), and cumin to the slow cooker. 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 with a fork.
  4. Remove the chicken breasts from the slow cooker and shred them with two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine.
  6. Taste the soup and adjust seasoning as needed. Add more salt, pepper, or chili powder to taste.
  7. Ladle the soup into bowls and garnish with crushed tortilla chips, shredded cheese, sour cream, cilantro, avocado, and a squeeze of lime juice.