Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 2 (15 oz) cans black beans, drained and rinsed
- 2 (10 oz) cans Rotel, undrained
- 2 cups corn, fresh or frozen
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon chipotle powder (or more to taste)
- Juice of 1 lime
- Tortilla strips or crushed tortilla chips
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Shredded mozzarella, Monterey Jack cheese, or crumbled queso fresco
- Sour cream
Instructions
- Spray crockpot with non-stick spray and add chicken.
- Pour in chicken broth to cover the chicken.
- Add black beans, Rotel, corn, spices, and lime juice; stir well.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Shred chicken in the broth using two forks.
- Serve hot with desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Sear chicken in a skillet for deeper flavor before adding to crockpot.
Adjust chipotle powder for desired spice level.
Rinse black beans to reduce sodium and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Tex-Mex
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 25
- Cholesterol: 60