Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 (10 oz / 280g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 (15 oz / 425g) can corn, drained (canned, frozen, or grilled)
  • 1 jalapeno, seeded and minced (optional)
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 1 packet (1 oz / 28g) taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • Shredded cheddar cheese (as desired)
  • Sour cream or Greek yogurt (as desired)
  • Tortilla chips, crushed (as desired)
  • Avocado, diced (as desired)
  • Fresh cilantro, chopped (as desired)
  • Lime wedges (as desired)
  • Hot sauce (as desired)

Instructions:

  1. Dice the onion and bell pepper, mince the garlic and jalapeno (if using), and drain/rinse the beans and corn.
  2. Place the chicken breasts at the bottom of the slow cooker. Top with diced onion, garlic, bell pepper, diced tomatoes with green chilies, black beans, and corn.
  3. Pour the chicken broth over the vegetables and chicken. Sprinkle with taco seasoning, cumin, chili powder, smoked paprika, 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.
  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.
  7. Ladle the soup into bowls and top with your favourite toppings, such as shredded cheese, sour cream, crushed tortilla chips, avocado, cilantro, and a squeeze of lime. This crockpot chicken tortilla soup recipe is perfect for busy weeknights!