Ingredients
Scale
- 3 lbs Boneless skinless chicken breasts
- 2 cans (15 oz each) Black beans, drained and rinsed
- 1 bag (12 oz) Frozen whole kernel corn
- 1 jar (24 oz) Chunky mild or medium salsa
- 1 carton (32 oz) Low-sodium chicken broth
- 2 packets Taco seasoning (or 4 tbsp homemade)
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- Optional toppings: Fresh cilantro, lime wedges, avocado, or Greek yogurt
Instructions
- Place the raw chicken breasts directly into the bottom of a 6-quart or larger crockpot. You do not need to cut them; keeping them whole prevents the meat from drying out during the long cook time. Pour the drained black beans and frozen corn over the top of the chicken.
- Empty the entire jar of salsa over the ingredients. Sprinkle the taco seasoning, garlic powder, and onion powder evenly across the top. Finally, pour the chicken broth over everything until the chicken is completely submerged. Give the liquid a very brief stir to distribute the spices.
- Cover the crockpot with the lid. Set the temperature to Low for 6 to 8 hours or High for 3 to 4 hours. For the most tender, easily shreddable chicken, the Low setting for 6 hours is highly recommended. The chicken is done when it reaches an internal temperature of 165°F and pulls apart easily with a fork.
- Once the cook time is complete, use two forks to shred the chicken directly inside the crockpot. The meat should fall apart effortlessly. Stir the shredded chicken back into the soup to soak up all the flavorful broth and salsa juices.
- Ladle the hot soup into large bowls. Top with a squeeze of fresh lime juice to brighten the flavors. Add a dollop of plain Greek yogurt for extra creaminess and an even higher protein boost without the fat of sour cream.
- Cook Time: 6 hours 5 minutes