Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 (15 oz/425g) can diced tomatoes, undrained
  • 1 (10 oz/283g) can Rotel diced tomatoes and green chilies, undrained
  • 1 (15 oz/425g) can black beans, rinsed and drained
  • 1 (15 oz/425g) can corn, drained (or 1 cup frozen corn)
  • 6 cups (1.4 liters) chicken broth
  • 1 packet (1 oz/28g) taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Tortilla chips, crushed
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Avocado, diced
  • Cilantro, chopped
  • Lime wedges

Instructions:

  1. Chop the onion, bell peppers, and garlic. If using chicken breasts, trim off any excess fat.
  2. Place the chicken at the bottom of the slow cooker. Top with the onion, garlic, bell peppers, diced tomatoes, Rotel, black beans, and corn.
  3. Pour the chicken broth over the ingredients. Stir in the taco seasoning, chili powder, cumin, cayenne pepper (if using), salt, and pepper.
  4. 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. Internal temperature of 165°F (74°C).
  5. Remove the chicken from the slow cooker and shred it with two forks.
  6. Add the shredded chicken back to the slow cooker and stir to combine.
  7. Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, sour cream, avocado, cilantro, and a squeeze of lime.