Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 1 jar (16 oz) Chunky Salsa (mild or medium)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 box (32 oz) Low-Sodium Chicken Broth
- 1 packet Taco Seasoning (or 2 tbsp homemade)
- 1 tsp Garlic Powder
- Optional: Fresh cilantro, lime wedges, or Greek yogurt for topping
Instructions
- Start by placing the raw chicken breasts at the bottom of your slow cooker. There is no need to cut them; keeping them whole prevents them from drying out during the long cook time. Pour the drained black beans and drained corn directly over the chicken. Sprinkle the taco seasoning and garlic powder evenly over the top of the beans and corn.
- Pour the entire jar of salsa and the full carton of chicken broth into the slow cooker. Give it a very light stir just to submerge the ingredients. Secure the lid and set your slow cooker to “High” for 4 hours or “Low” for 7-8 hours. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Once the cook time is up, remove the chicken breasts and place them on a large plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir well. Ladle the hot soup into bowls. Top each serving with a dollop of Greek yogurt (a high-protein alternative to sour cream), a squeeze of fresh lime, and a sprinkle of cilantro.
- Cook Time: 4 hours 5 minutes