Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can black beans, drained and rinsed (or substitute with pinto beans)
- 1 cup frozen corn kernels (fresh corn works well too)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional for a deeper smoky flavor)
- Salt and black pepper, to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro (optional but recommended)
- 4–6 corn tortillas, cut into strips (for garnish)
- 1 cup shredded cheddar or Monterey Jack cheese (optional, for topping)
- Sour cream or Greek yogurt, for serving (optional)
If you want to keep this recipe vegetarian, you can swap the chicken broth for vegetable broth and omit the chicken altogether. For a dairy-free version, skip the cheese and sour cream or use plant-based alternatives. I often make this soup adaptable to what’s in my pantry or fridge—no need to stress the details when the flavors come together so beautifully.
Instructions
- Start by placing the chicken breasts at the bottom of your crockpot. This keeps them submerged and tender while cooking.
- Add the diced tomatoes with green chilies, black beans, corn, chopped onion, and minced garlic over the chicken.
- Pour in the chicken broth, making sure everything is well covered. Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken will become tender and easy to shred.
- Once cooked, remove the chicken breasts and shred them using two forks. I find this is one of those simple, satisfying steps that makes the kitchen feel alive—like you’re really crafting something homemade.
- Return the shredded chicken to the crockpot and stir in the lime juice and fresh cilantro. Taste and adjust seasoning as needed, adding more salt, pepper, or spice to suit your family’s preferences.
- While the soup finishes cooking, prepare the tortilla strips. Lightly toss them in a bit of oil and bake in a 350°F oven for about 10 minutes or until crisp and golden. This adds a delightful crunch that contrasts wonderfully with the soup’s warmth.
- Serve the soup hot in bowls, garnished with tortilla strips, shredded cheese, and a dollop of sour cream or Greek yogurt if you like.
One of my favorite tricks is to make this soup on a Sunday and let the flavors deepen overnight in the fridge. It tastes even better the next day, and it’s been a lifesaver for quick lunches during the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International