1(28 fluid ounce) can crushed or diced tomatoes with juices
1(14 fluid ounce) can black beansdrained & rinsed
1(12 fluid ounce) can corndrained
2large carrotspeeled & sliced
Cayenne pepperto taste (optional)
3-4chicken breasts (boneless, skinless)
Salt & pepperto taste
Handful fresh cilantrochopped
Juice of 1/2 lime
Crushed tortilla chips
Greek yogurt or sour cream
Prep your onion, celery, and carrots.
Add all the soup ingredients except for salt & pepper, cilantro, and lime juice to your Crockpot. I like to give everything a good stir prior to adding the chicken breasts. Cook on low for 6-8 hours.
Once the soup is cooked, shred the chicken with 2 forks and stir in the cilantro and lime juice. Season to taste with salt & pepper if desired.
Garnish the soup with any/all of the garnish suggestions. Serve immediately.
Feel free to swap the chicken breasts for boneless/skinless chicken thighs if you prefer dark meat. I'd add 4-6 of them for this recipe and keep the cooking time the same. Anything up to about 2 pounds worth will work. Chicken thighs tend to retain their moisture better than chicken breasts, so keep that in mind.
This is the 7-quart Crockpot I used to make this recipe.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.