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This is a modified slow-cooker recipe and could easily be made that way, as well. I'm calling it "kid-friendly" because all three of my kids (10, 10, and 8) gobbled it up and thought it was amazing. They even liked it the second time I made it, which any mom knows is the *real* test. It has a ton of flavor without being overly spicy, and they love adding shredded cheese, sour cream, avocado, and crushed tortilla chips to their own bowls.
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 6 cups chicken broth
- 1 (15 ounce) can diced fire-roasted tomatoes, with seasoning
- 1 (4 ounce) can diced green chilies, fire-roasted
- 1 (15 ounce) can black beans, rinsed
- 1 cup frozen sweet corn
- 2 garlic cloves, crushed
- 1⁄4 teaspoon chili powder (I didn't have any on hand, so I made Chili Powder)
- 1 teaspoon salt (or more, if using low sodium chicken broth)
- 1⁄4 teaspoon ground pepper
- 2 chicken breasts
- shredded Mexican blend cheese
- sour cream
- crushed tortilla chips
- In a large soup pot, heat the oil.
- Add onions and saute until translucent.
- Add remaining ingredients EXCEPT chicken and bring to boil.
- Add chicken breasts and reduce heat to simmer.
- Cook 20-25 minutes or until chicken is cooked through.
- Remove chicken and shred; return shredded chicken to pot.
- Top with shredded cheese, sour cream, avocado, and crushed tortilla chips, if desired.