Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs for a juicier option)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juice
- 1 can (15 oz) black beans, drained and rinsed (substitute kidney beans if preferred)
- 1 cup frozen corn kernels (fresh corn works beautifully in season)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chipotle chili powder (adjust to taste for heat)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime (adds a lovely brightness)
- Fresh coriander (cilantro), roughly chopped, for garnish
- Handful of corn tortilla chips, crushed (for stirring in or topping)
- Optional: shredded cheddar or Monterey Jack cheese, sour cream, sliced avocado
Instructions
- Begin by laying your chicken breasts at the bottom of your slow cooker. I always choose thighs when I want the meat to be extra tender and juicy, but breasts work just as well, especially if you like leaner meat.
- Add the chopped onion, minced garlic, diced tomatoes with their juice, drained black beans, and corn kernels on top of the chicken. I find that layering the ingredients this way helps the flavours meld beautifully during the slow cooking process.
- Pour in the chicken broth until everything is just covered. This usually comes to about 4 cups, but you can adjust slightly if you prefer a thicker or thinner soup.
- Sprinkle the cumin, smoked paprika, oregano, chipotle chili powder, salt, and pepper evenly across the top. I often give everything a gentle stir at this point, but not too much — you want those spices to infuse slowly without disturbing the layers too much.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The slow cooker does its magic here; the chicken becomes tender enough to shred with a couple of forks, and the flavours deepen like a well-loved story.
- Once cooked, carefully remove the chicken breasts and shred them with forks on a chopping board. Return the shredded chicken to the slow cooker and stir gently to combine.
- Just before serving, stir in the fresh lime juice to brighten all those rich, smoky flavours — it’s a little trick I learned from my mum, who always said a squeeze of citrus can bring a dish to life.
- Serve hot, topped with crushed tortilla chips, fresh coriander, and your choice of cheese, sour cream, or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
