Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can whole kernel corn, drained
  • 1 (10 ounce/283g) can diced tomatoes and green chiles (like Rotel), undrained
  • 1 (4 ounce/113g) can green chiles, diced
  • 6 cups (1.4 liters) chicken broth, low sodium preferred
  • 1 packet (1 ounce) taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for added heat)
  • Salt and black pepper to taste
  • Tortilla strips (optional)
  • Shredded cheddar cheese (optional)
  • Avocado, diced (optional)
  • Sour cream or Greek yogurt (optional)
  • Cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. Chop onion and bell pepper. Mince garlic. Drain and rinse beans and corn.
  2. Place chicken breasts, onion, bell pepper, garlic, black beans, kidney beans, corn, diced tomatoes and green chiles, green chiles, chicken broth, taco seasoning, cumin, chili powder, and cayenne pepper (if using) into the slow cooker.
  3. Add salt and pepper to taste.
  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.
  5. Remove chicken from the slow cooker and shred with two forks.
  6. Return the shredded chicken to the slow cooker and stir to combine.
  7. Taste the soup and adjust seasonings as needed.
  8. Ladle into bowls and top with desired toppings such as tortilla strips, shredded cheese, avocado, sour cream, and cilantro. Serve with lime wedges.