Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 2 cans (10 oz each) Ro-Tel diced tomatoes and green chilies (undrained)
- 1 large onion, diced (or 1 cup frozen diced onions)
- 32 oz low-sodium chicken broth
- 2 packets low-sodium taco seasoning
- 1 tsp garlic powder
- Optional toppings: Greek yogurt (a high-protein sour cream sub), shredded cheese, cilantro, lime wedges
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker. Add the drained black beans, corn, undrained Ro-Tel, and diced onions on top. Sprinkle both packets of taco seasoning and the garlic powder over the ingredients. Pour the chicken broth over everything until the ingredients are mostly submerged.
- Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. Avoid lifting the lid during the cooking process to keep the heat trapped inside. The soup is ready when the chicken is tender enough to fall apart with a fork.
- Remove the chicken breasts from the crockpot and place them in a bowl. Use two forks to shred the meat into bite-sized pieces, then stir the shredded chicken back into the soup. Ladle the soup into large bowls. Top each serving with a dollop of Greek yogurt for extra creaminess and protein, a sprinkle of cheese, and a squeeze of fresh lime juice.
- Cook Time: 4 hours 5 minutes