Ingredients

The following ingredients have 4 Servings
  • 1 Pound Boneless Skinless Chicken Breasts
  • 1 Medium Yellow Onion (Diced)
  • 32 Ounces Low-Sodium Chicken Broth
  • 15 Ounces Canned Black Beans (Drained And Rinsed)
  • 15 Ounces Canned Chili Beans (Undrained)
  • 29 Ounces Canned Diced Tomatoes with Green Chiles (Such As RoTel Brand)
  • 16 Ounces Canned Tomato Sauce
  • 11 Ounces Canned Mexican Corn
  • 1 Packet Low Sodium Taco Seasoning Mix

Instruction

  • Add all ingredients to a 5 quart or larger slow cooker and stir briefly to combine.
  • Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  • Carefully lift cooked chicken breasts out of the slow cooker and place on a plate so you can shred the meat with two forks. Add the shredded chicken back into the soup and stir.
  • Ladle hot soup into bowls and top with tortilla chips, sour cream, cheese or your favorite toppings. For a touch of brightness a little fresh chopped cilantro and a squeeze of lime juice really brings out the flavors of the soup.
  • Top bowls of hot soup with the fried tortilla strips, a dollop of sour cream and plenty of shredded cheese.