Let’s start by putting two boneless skinless chicken breast in your crock-pot.
Next add one chopped onion…
1 tablespoon of garlic…
1 can of drained black beans…
1 can of diced tomatoes…
1 tablespoon of tomato paste…
1 tsp of chili powder…
1/2 teaspoon of cumin…
And 1 cup of frozen corn.
I lied. We’re almost done.
Now add 3 cups of chicken broth…
And season this soup up with a pinch of salt and pepper.
Ok, now you’re done!
Put your cracked lid on, set your crock-pot to low…
And in six short hours you’ll have yourself a beautiful pot of soup!
Grab a few forks to shred your chicken breast and taste it to make sure your soup is seasoned enough.
Time for the fun part, the toppings!
Slice a few flour tortillas…
And fry them quickly in a pan of hot vegetable oil.
How do you know when your oil is hot enough to fry stuff? Flick a few drops of water in the oil, when the water sizzles your oil is ready!
A perfect topper for our soup.
They also taste great sprinkled with cinnamon and sugar!
Sour cream, shredded cheddar, an avocado, a dash hot sauce, your fried tortilla strips…
The list goes on and on! Make this soup your own!
- Soup serves 6
- 2 boneless skinless chicken breast
- 1 chopped onion
- 1 tablespoon minced garlic
- 1 can black beans
- 1 can diced tomatos
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1 cup frozen corn
- 3 cups chicken broth
- salt and pepper to taste