A hearty, flavor-packed soup that practically makes itself in the slow cooker, loaded with tender chicken, beans, and vibrant Mexican spices that will warm you from the inside out.
Recipe Details
Ingredients
- 700g boneless, skinless chicken breasts
- 2 cans (400g each) black beans, drained and rinsed
- 1 can (340g) corn kernels, drained
- 1 can (400g) diced tomatoes with juice
- 1 litre low-sodium chicken broth
- 1 jar (250ml) chunky salsa, medium heat
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 medium jalapeño pepper, seeded and minced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh lime juice
- 250ml sour cream, for serving
- 200g sharp cheddar cheese, shredded
- 2 medium ripe avocados, diced
- 1/4 cup fresh cilantro, chopped
- as needed tortilla chips, for serving
Instructions
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Season 700g boneless with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Place in the bottom of a 6-quart slow cooker.
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Add 1 medium yellow onion, 1 large red bell pepper, 1 medium jalapeño pepper, and 4 cloves garlic to the slow cooker around the chicken.
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In a large bowl, combine 2 cans (400g each) black beans, 1 can (340g) corn kernels, 1 can (400g) diced tomatoes with juice, 1 litre low-sodium chicken broth, and 1 jar (250ml) chunky salsa. Stir to mix well.
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Add 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano to the liquid mixture and whisk until spices are well distributed.
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Pour the seasoned liquid mixture over the chicken and vegetables in the slow cooker. The liquid should just cover the ingredients.
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Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until chicken is tender and shreds easily with a fork.
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Remove chicken from the slow cooker and shred into bite-sized pieces using two forks. Return shredded chicken to the soup and stir to combine.
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Stir in 2 tbsp fresh lime juice and taste for seasoning. Add additional salt, pepper, or lime juice as needed.
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Ladle soup into bowls and serve hot with desired toppings: 250ml sour cream, 200g sharp cheddar cheese, 2 medium ripe avocados, 1/4 cup fresh cilantro, and as needed tortilla chips.
Tips
Chicken Options: Chicken thighs work wonderfully in this recipe and stay even more tender. You can also use a rotisserie chicken - add it shredded in the last 30 minutes of cooking.
Spice Level: Control the heat by adjusting the jalapeño (remove seeds for less heat) and choosing mild, medium, or hot salsa according to your preference.
Texture Preference: For a thicker soup, mash half of the beans before adding them, or stir in a slurry of 2 tablespoons cornstarch mixed with 3 tablespoons cold water in the last 30 minutes.
Freezer Friendly: This soup freezes beautifully for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator before reheating.
Toppings Bar: Set up a toppings bar with lime wedges, diced red onion, pickled jalapeños, and crushed tortilla chips for a fun family meal.
Storage: Keeps in the refrigerator for up to 4 days. The flavors actually improve overnight, making this perfect for meal prep.