Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 tsp/10g)
  • 1 red bell pepper, seeded and chopped (about 1 cup/150g)
  • 1 (15 oz/425g) can black beans, rinsed and drained
  • 1 (15 oz/425g) can corn, drained
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 (10 oz/283g) can diced tomatoes and green chiles, undrained
  • 4 cups (950ml) chicken broth
  • 1 packet (about 1 oz/28g) taco seasoning
  • 1 tsp (5ml) cumin
  • ½ tsp (2.5ml) chili powder
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts on both sides until lightly browned (about 2-3 minutes per side). If skipping searing, place raw chicken breasts directly into the slow cooker.
  2. Place the chopped onion, minced garlic, and chopped red bell pepper in the bottom of the slow cooker. Top with the black beans, corn, diced tomatoes, diced tomatoes and green chiles, chicken broth, taco seasoning, cumin, chili powder, salt, and pepper.
  3. Place the seared (or raw) chicken breasts on top of the other ingredients in the slow cooker.
  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.
  5. Remove the chicken breasts from the slow cooker and shred with two forks.
  6. Return the shredded chicken to the slow cooker and stir to combine with the soup.
  7. Taste the soup and adjust the seasoning as needed with salt, pepper, and additional taco seasoning if desired.
  8. Ladle the soup into bowls and top with your favorite toppings (tortilla chips, avocado, sour cream, cheese, cilantro, lime wedges).