Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 white onion, diced
- 15 ounce can black beans, drained and rinsed
- 2 cups frozen corn
- 14 ounce can diced tomatoes with green chiles
- 4 ounce diced green chiles
- 1 ounce packet taco seasoning
- ½ teaspoon garlic powder
- 3 cups chicken broth
- ¾ cup sour cream
- 2 cups shredded cheddar cheese, plus more for topping
- diced green onions, diced avocado, sour cream, cilantro for topping
Instructions
- To the slow cooker, add the chicken, onion, beans, corn, tomatoes, green chiles, taco seasoning, garlic powder, and broth.
- Cook on low for 8 hours or high for 4 hours.
- Shred the chicken and then add it back to the slow cooker.
- Remove 1 cup of the broth and in a separate medium bowl, mix together with the sour cream.
- Add the mixture back to the slow cooker, along with the cheese, stirring to combine.
- Cook on high for 15 minutes.
- Serve and enjoy!
Notes
- No need to brown the chicken first.
- Shred the chicken after the initial cooking time.
- For a thicker soup, mix in additional sour cream or cheese.
- Add vegetables like bell peppers or zucchini if desired.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg