Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 6 cups low sodium chicken stock
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 1 (4 oz) can diced green chillies, mild or hot, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup sweet corn, frozen or canned, drained
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder (mild/medium)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly squeezed lime juice
  • 2 cups crispy fried tortilla chips or strips, for serving
  • 2 medium avocados, diced, for serving
  • 1/2 cup fresh cilantro, chopped, for serving
  • 1 cup Monterey Jack or Cotija cheese, crumbled, for serving
  • Sour cream or Greek yogurt, for dolloping

Instructions:

  1. Optionally, lightly sear the chicken breasts/thighs in a hot skillet for 2 minutes per side to deepen flavour. Place the browned (or raw) chicken into the slow cooker insert.
  2. Pour in the chicken stock, fire-roasted tomatoes (with juice), green chillies (with juice), onion, garlic, corn, black beans, oregano, cumin, and chili powder. Season generously with salt and pepper.
  3. Secure the lid. Cook on Low for 6 hours or High for 3 hours, or until the chicken is easily shreddable.
  4. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat thoroughly.
  5. Return the shredded chicken to the slow cooker. Stir well to combine all ingredients.
  6. Stir in the fresh lime juice. Taste the soup and adjust seasoning as necessary (add more salt, pepper, or a pinch of sugar if desired). Keep warm.
  7. Ladle the hot soup into bowls. Top immediately with tortilla strips, diced avocado, chopped cilantro, crumbled cheese, and a dollop of sour cream.