Ingredients

• 1 ¾ lbs boneless, skinless chicken thighs or breasts (trim excess fat if using thighs)
• 2 cans (14.5 oz each) low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 can (4 oz) chopped green chilies
• ¾ cup finely chopped yellow onion, rinsed under hot water to mellow the flavor
• 1 Tbsp minced garlic, rinsed under hot water to reduce sharpness
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika (sweet or smoked)
• Salt and freshly ground black pepper, to taste

• 1 can (14.5 oz) black beans, drained and rinsed
• 1 ½ cups frozen corn
• ¼ cup chopped fresh cilantro
• Juice of 1 lime

• Crushed tortilla chips
• Shredded cheddar or Monterey Jack cheese
• Diced avocado
• Diced Roma tomatoes
• Sour cream

Instructions

1. Prepare the Base:
   Add chicken to a 5–7 quart slow cooker. Pour in chicken broth, diced tomatoes, tomato sauce, and green chilies. Stir in onion, garlic, chili powder, cumin, paprika, and season with salt and pepper.
2. Cook:
   Cover and cook on low heat for 6 hours, or until the chicken is fully cooked and tender.
3. Shred the Chicken:
   Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
4. Add Remaining Ingredients:
   Stir in black beans, corn, cilantro, and lime juice. Continue cooking until everything is heated through, about 10–15 minutes.
5. Serve:
   Ladle soup into bowls and top with crushed tortilla chips, cheese, avocado, tomatoes, and sour cream as desired.

• Finely chop the onion to ensure it softens completely during cooking.
• Add a diced red bell pepper for extra flavor and color.
• Like it spicy? Toss in 1–2 seeded, diced jalapeños.
• For a homemade touch, make your own baked or fried tortilla strips.
• Note: Toppings are not included in the nutritional information.

Nutrition