Ingredients
- 2 chicken breasts
- 1 medium yellow onion diced
- 1 bell pepper diced
- 1 poblano pepper diced
- 4 garlic cloves minced
- 14.5 oz can fire-roasted tomatoes
- 1 cup tomato sauce
- 2-15 oz cans black beans, drained and rinsed
- 15 oz can sweet corn kernels drained
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon smoked paprika
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- 3 cups chicken broth
Method
- Add everything to your crock pot. Place the chicken breasts on the bottom, then layer in the onion, peppers, garlic, tomatoes, tomato sauce, black beans, corn, and all seasonings. Pour the chicken broth over the top.
- Cover and cook on High for 3 hours or Low for 5-6 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts, shred them with two forks, then stir the meat back into the soup.
- Adjust seasoning as needed and serve hot with your favorite toppings.
Nutrition
Notes
To Freeze:
- Add all ingredients (except the chicken broth) to a large, labeled freezer bag or container.
- Seal tightly and remove as much air as possible.
- Freeze flat for up to 3 months.
To Cook from Frozen:
- Thaw overnight in the refrigerator or in a bowl of cold water for about 30 minutes.
- Dump everything into the crock pot, add the chicken broth, and cook on Low for 5-6 hours or High for 3 hours, until the chicken shreds easily.
- Shred, stir, and serve with toppings of your choice!