There is nothing I love more than a meal that I can throw in my crockpot in the morning with basically no prep and is pretty much completely ready by dinnertime. I will often double the recipe so I have leftovers for the week and have a few servings to freeze for quick meals at a later time.
Repinned from Cooking Classy
- 2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
- 1 (14.5 oz) can petite diced tomatoes
- 3/4 cup finely chopped yellow onion
- 4 cloves garlic, pressed through a garlic crusher
- 2 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 3/4 tsp paprika
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper, to taste
- 1 1/2 lbs boneless skinless chicken breasts
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 Tbsp fresh lime juice
- diced tomatoes
- cubed avocado
- shredded cheese
- sour cream or plain greek yogurt
- corn chips (I prefer Fritos)
- chopped cilantro
Combine chicken broth, canned diced tomatoes, onion, garlic and spices in a large crockpot. Place chicken breasts in the crockpot and cook on low for 6-8 hours.
Remove chicken from crockpot and shred with a knife about 30 minutes before serving. Place back in crockpot, add black beans, corn and lime juice, stir and let cook for the remaining 30 minutes.
Portion soup into bowls and top with optional toppings.