Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 tsp, 6g)
  • 1 (10 oz) (283g) can diced tomatoes and green chiles (like Rotel), undrained
  • 1 (15 oz) (425g) can black beans, rinsed and drained
  • 1 (15 oz) (425g) can kidney beans, rinsed and drained
  • 1 (15 oz) (425g) can corn, drained (or equivalent frozen corn)
  • 4 cups (950ml) chicken broth
  • 1 packet (1 oz) (28g) taco seasoning
  • 1 tsp (5ml) ground cumin
  • 1/2 tsp (2.5ml) chili powder
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly browned. This adds flavor, but can be skipped for simplicity.
  2. Place the seared chicken (or raw chicken, if skipping the searing step) in the slow cooker.
  3. Add chopped onion and minced garlic to the slow cooker.
  4. Add diced tomatoes and green chiles, black beans, kidney beans, corn, chicken broth, taco seasoning, cumin, and chili powder to the slow cooker.
  5. Season with salt and pepper to taste.
  6. 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.
  7. Remove chicken from the slow cooker and shred it using two forks.
  8. Return the shredded chicken to the slow cooker. Stir to combine.
  9. Ladle soup into bowls and top with desired toppings.