Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil or avocado oil
  • 1 pound boneless skinless chicken thighs
  • 1 white or yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 jalapeños, seeded and diced (or sub 1 can mild green chiles)
  • 1 (28 ounce) can fire roasted crushed tomatoes (regular crushed tomatoes will also be fine)
  • 1 (15 ounce) black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 5 cups low-sodium chicken broth*
  • 2 teaspoons ancho chili powder (or use regular chili powder)
  • 2 teaspoons cumin
  • 1/2 teaspoon dried oregano
  • ½ teaspoon paprika
  • Optional: 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 2 small limes, juiced
  • To garnish:
  • Tortilla strips or crushed tortilla chips
  • 1 large diced avocado
  • Sour cream or plain greek yogurt
  • Shredded monterey jack or cheddar cheese
  • Cilantro
  • Diced green onion

Instruction

  • Add olive oil to a large skillet and place over medium high heat. Add in chicken thighs, sprinkle with a little salt and pepper and brown on each side; about for 2 minutes per side. You don’t need to cook them all the way, we’re just adding a little flavor to them. Transfer them to the bowl of a 6 quart or larger slow cooker.
  • Next add onions, jalapeño and garlic to the hot pan and saute for 3-4 minutes or until onions are translucent, scraping up any brown bits as you go. Transfer to the slow cooker.
  • Next add remaining ingredients to the slow cooker: crushed tomatoes, black beans, sweet corn, chicken broth, chili powder, cumin, oregano, paprika, cayenne pepper, salt and pepper. Stir to combine all ingredients. Cook on high for 3-4 hours or low for 6-7 hours. Once done, remove chicken with a slotted spoon and shred with two forks. Add back to slow cooker, then add juice from 2 small limes and stir to combine. Taste and adjust seasonings if necessary, you may need to add more salt.
  • Once ready to serve, ladle into bowls and top with tortilla strips or chips, diced avocado, sour cream/greek yogurt, cheese, cilantro and a little green onion. The toppings really make this soup delicious! Serves 4-6. Enjoy!