Follow these steps for perfect results
boneless chicken breasts
may be frozen
frozen whole kernel corn
package
onion
chopped
garlic cloves
minced
chicken broth
tomato sauce
can
diced tomatoes and green chilies
can
black beans
drained
salt
cumin
chili powder
ground red pepper
optional
black pepper
bay leaf
tortilla chips
cheddar cheese
shredded
Combine chicken breasts, frozen corn, chopped onion, minced garlic, chicken broth, tomato sauce, diced tomatoes and green chilies, drained black beans, salt, cumin, chili powder, ground red pepper (optional), black pepper, and bay leaf in a slow cooker.
Cover and cook on High for 4-6 hours or on Low for 8 hours.
Remove chicken and shred it using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Serve the soup hot, topped with tortilla chips and shredded cheddar cheese.
Optional: Serve over tortilla chips.
Expert advice for the best results
Adjust the amount of chili powder and red pepper to your desired level of spiciness.
For a thicker soup, add a can of cream of chicken soup or a cornstarch slurry.
Top with avocado, sour cream, or cilantro for extra flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with tortilla chips and shredded cheese.
Serve with a side of cornbread or a salad.
Pairs well with the spices and flavors of the soup.
Discover the story behind this recipe
Popular comfort food.
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