This is a filling, yet light, soup that’s really flavorful. As long as you have the ingredients on hand, putting this soup together is quick.
Prep time: 10 minutes; Start to finish time: 4-6 hours
Ingredients
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) black beans, drained
- 1 bag (10 oz) frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1-2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon oregano
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 boneless/skinless chicken breasts
- ½ cup fresh cilantro, chopped
- 2 limes, juiced
- Toppings: tortilla strips (you can make them yourself), cheese, sour cream, avocado
Directions
- Combine all ingredients except for the cilantro and lime juice and toppings in a crockpot.
- Cook on High for 3-4 hours or Low for 6-8 hours.
- Remove chicken from soup, shred into bite-sized pieces (you can tear it with your hands if it’s cool enough) and stir back into soup.
- Stir in chopped cilantro and lime juice.
- Serve with tortilla chips, cheese, sour cream, and avocado if desired.
Serves 4
Prep Time: 10 minutes
Total Time: 4-8 hours, depending on how you cook it
