Description
This nourishing and soul-warming slow cooker soup perfectly balances savory chicken with the vibrant brightness of lime, corn, and chilies. It transforms pantry staples into a rich, creamy, and hearty meal that feels like it took all day to prepare, despite the minimal hands-on time. Ideal for busy families and wellness seekers, this comforting dish is as healthy as it is flavorful and even tastes better as leftovers the next day.
Ingredients
1.5 pounds chicken breast
3 cups low-sodium chicken broth
1 can (15oz) crushed tomatoes
1 can (15oz) black beans, drained and rinsed
1 can (15oz) southwest corn, drained
1 can (15oz) Ro-Tel (undrained)
1 onion, finely diced
2 jalapenos, seeded and diced
4 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons cornstarch
8 corn tortillas, cut into strips
1 tablespoon olive oil
2/3 cup heavy cream
1 cup Mexican cheese blend
Fresh cilantro for garnish
Instructions
Place the chicken breasts, broth, crushed tomatoes, black beans, corn, Ro-Tel, onion, jalapenos, garlic, chili powder, cumin, and salt into the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender.
Remove the chicken breasts from the slow cooker, shred them using two forks, and return the meat to the pot.
In a small bowl, whisk the cornstarch with a little cold water or broth to create a slurry, then stir it into the soup.
Stir in the heavy cream and Mexican cheese blend until melted and smooth.
Fry the tortilla strips in olive oil until crispy, then serve the soup topped with the crispy strips and fresh cilantro.
Notes
The flavors deepen significantly if refrigerated overnight. Store in an airtight container for up to 3 days. Adjust the amount of jalapenos if you prefer a milder or spicier heat profile.
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 7g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg