1 can (14.5 ounces) diced tomatoes with green chilies
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 cups chicken broth
1 cup tortilla chips, crushed (plus extra for serving)
1 cup shredded cheddar cheese (for topping)
1 avocado, diced (for topping)
1 lime, cut into wedges (for serving)
Fresh cilantro, chopped (for garnish)
Instructions
Place the chicken breasts at the bottom of the crockpot.
Add the black beans, corn, diced tomatoes, onion, and garlic on top of the chicken.
Sprinkle the chili powder, cumin, paprika, salt, and black pepper over the ingredients in the crockpot.
Pour the chicken broth over everything, ensuring the chicken is submerged.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
Serve the soup hot, topped with crushed tortilla chips, shredded cheddar cheese, diced avocado, and fresh cilantro. Squeeze lime juice over each serving for added flavor.
Notes
For a spicier kick, add diced jalapeños or a dash of hot sauce to the soup.
You can substitute the chicken breasts with shredded rotisserie chicken for a quicker preparation.