Fall is my favorite time of year — I can stock up my freezer with a lot of different comforting soups! This recipe is perfect to make on the weekend while you are running errands, or during the week while you are at work. My favorite way to serve is with some crispy tortilla chips & cheese on top!
1 onion, diced
4 garlic cloves, minced
1 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 14.5 oz cans diced tomatoes
1 can tomatoes with green chilies
6 cups chicken stock
1 can black beans, drained
1-2 Tbsp ground cumin
1-2 Tbsp chili powder
1-2 Tbsp taco seasoning
2 bay leaves
4 boneless chicken breast halves (uncooked)
1/2 cup fresh cilantro, chopped
14 oz frozen corn
1 lime, juiced
3 whole wheat tortillas, chopped
shredded cheddar cheese, for garnish
1. In a large slow cooker, combine onions, garlic, peppers, tomatoes, chicken stock, black beans, seasonings, and chicken. Stir to combine.
2. Cook in low 6-8 hours or on high 3-4 hours, or until chicken is cooked through.
3. 30 minutes prior to eating, remove the bay leaves from the soup. Take the chicken out and shred with two forks. Return shredded chicken to slow cooker, add in corn, cilantro, lime juice, and chopped tortilla. Cook for 30 minutes longer.
4. To serve, top each bowl with shredded cheese.