Ingredients:
– 1 lb (450g) boneless, skinless chicken breast
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn kernels, drained
– 1 can (14 oz) diced tomatoes with green chilies
– 1 small onion, diced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 2 tablespoons taco seasoning
– Juice of 2 limes
– Salt and pepper to taste
– 1 ripe avocado, diced (for topping)
– Fresh cilantro, chopped (for garnish)
– Sour cream (for serving)
– Tortilla chips (for serving)
Instructions:
1. In the slow cooker, add the boneless chicken breasts and season with salt, pepper, and taco seasoning. Ensure the chicken is coated evenly.
2. Pour in the chicken broth, followed by the diced tomatoes with green chilies, black beans, corn, diced onion, and minced garlic.
3. Squeeze the juice of two limes into the mixture and stir to combine all ingredients well.
4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken back into the soup and stir to combine.
6. Taste the soup and adjust seasoning with extra lime juice, salt, or pepper if necessary. Let it warm through for an additional 5-10 minutes.
7. Serve the soup hot, garnished with diced avocado, chopped cilantro, a dollop of sour cream, and a handful of tortilla chips on the side.
Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 4 servings
– Presentation Tips: Serve in colorful bowls to showcase the vibrant colors of the ingredients, and sprinkle with extra cilantro and tortilla chips for added crunch.