My new best friend is a slow cooker. What could be better than dumping a bunch of healthy ingredients into a pot, turning it on and walking away?! This recipe does just that.
- 4 cups of chicken broth
- 3-4 cups of cooked chopped or shredded chicken, the meat from about 1 rotisserie chicken, or 1 ½ – 2 lbs. uncooked boneless, skinless chicken breasts or thighs
- 2 cups of frozen corn
- 1 15 ounce can diced tomatoes, undrained
- 1 15 ounce can black beans, drained and rinsed
- 1 4.5 ounce can dice green chilies
- 1 cup taco sauce or salsa of your choice
- 1 cup of diced onion
- ½ teaspoon of garlic powder
- 1 teaspoon of cumin
- 2 tablespoons of taco seasoning
- optional garnish for serving: shredded cheddar cheese sliced green onions, lime, cilantro, sliced avocado, sour cream
- bag of tortilla chips
- Combine the chicken broth, chicken, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin and taco seasoning in the slow cooker.
- Cook on low for 3-4 hours or on high for 1 ½ – 2 hours.
- Crumble a handful of tortilla chips and place them in the bottom of individual bowls. Ladle the soup over the chips and garnish with desired toppings.
Note: If using raw chicken breasts, you will need to increase the cooking time to 4-6 hours on LOW or 2-3 hours on HIGH. At the end of cooking, shred or chop the chicken breasts, return to the pot, and serve.
Note: If you’re starting with diced, cooked chicken, you can skip the first step and just add the chicken to the instant pot with the rest of the ingredients.
- If using uncooked chicken, start by heating 2 tablespoons of olive oil in a large pot or dutch oven over medium-high heat.
- Add the diced chicken and cook, stirring regularly just until chicken is browned, it doesn’t need to be cooked through.
- Add the chicken broth, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin and taco seasoning to the pot with the chicken. Stir well.
- Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.
- Let the soup simmer for about 20 minutes or until the chicken is cooked through.
- Crumble a handful of the tortilla chips and place them in the bottom of individual bowls. Ladle the soup over the chips and garnish with desired toppings.