Ingredients:

  • lbs boneless, skinless chicken breasts
  • (15-ounce) cans black beans, rinsed and drained
  • (15-ounce) can corn, drained
  • (14.5-ounce) can diced tomatoes, undrained (fire-roasted preferred)
  • cups low-sodium chicken broth
  • medium yellow onion, diced
  • large red bell pepper, diced
  • cloves garlic, minced
  • tablespoon ground cumin
  • teaspoon chilli powder
  • teaspoon dried oregano
  • teaspoon salt
  • /2 teaspoon freshly ground black pepper
  • tablespoons freshly squeezed lime juice (optional)

Instructions:

  1. Dice the onion and red bell pepper. Mince the garlic.
  2. Place the raw chicken breasts into the bottom of the slow cooker insert. Layer the diced onion, bell pepper, and minced garlic on top of the chicken.
  3. Drain and rinse the black beans and corn; add them to the cooker. Pour in the undrained diced tomatoes and the chicken broth.
  4. Sprinkle all the dry spices (cumin, chilli powder, oregano, salt, pepper) evenly over the top of all ingredients. Do not stir yet.
  5. Cover the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is fully cooked through (internal temperature 165°F / 74°C).
  6. Carefully remove the cooked chicken breasts from the slow cooker and place them on a clean cutting board. Use two forks to shred the chicken thoroughly.
  7. Return the shredded chicken to the slow cooker. Stir everything well to combine the spices into the broth.
  8. Stir in the fresh lime juice (if using). Let it simmer for another 15 minutes if time allows, allowing the flavours to truly marry.
  9. Ladle the Chicken and Black Bean Soup into bowls and serve immediately with desired toppings.