Ingredients
Method
Preparation
- In a slow cooker, combine the chicken breasts, black beans, corn, diced tomatoes, chicken broth, onion, garlic, taco seasoning, cumin, salt, and pepper.
Cooking
- Cook on low for 6 to 8 hours or on high for 4 to 5 hours until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the soup.
Serving
- Serve the soup hot, topped with crushed tortilla chips, cheese, sour cream, and fresh cilantro.
Nutrition
Notes
To store the soup, let it cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just thaw it in the fridge before reheating. Feel free to add other vegetables like bell peppers or zucchini for more nutrition. Adjust the spice level by adding more or less taco seasoning or using spicy diced tomatoes. You can make this soup vegetarian by omitting the chicken and adding extra beans or lentils for protein.