Ingredients:
- 1 tablespoon (15 ml) olive oil
- 1 large yellow onion, chopped (approx. 1 cup)
- 2 cloves garlic, minced
- 1.5 pounds (680g) boneless, skinless chicken breasts
- 1 (15-ounce/425g) can black beans, rinsed and drained
- 1 (15-ounce/425g) can kidney beans, rinsed and drained
- 1 (15-ounce/425g) can corn, drained (or 1 cup/150g frozen corn)
- 1 (10-ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (14.5-ounce/411g) can diced tomatoes, undrained
- 1 packet (approx. 1 ounce/28g) taco seasoning
- 4 cups (950ml) chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional, for extra heat)
- Salt and pepper to taste
- Shredded cheddar cheese (optional)
- Sour cream (optional)
- Avocado (optional)
- Tortilla chips (optional)
- Cilantro (optional)
- Lime wedges (optional)
Instructions:
- (Optional Browning): Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Brown chicken breasts on both sides (about 3-4 minutes per side).
- (Sauté Aromatics): If not browning the chicken, heat olive oil in the skillet, and sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- (Layer Ingredients in Slow Cooker): Place the browned (or raw) chicken breasts in the bottom of the slow cooker. Top with the sautéed onion and garlic (if you made it). Pour in the black beans, kidney beans, corn, diced tomatoes with green chilies, diced tomatoes, taco seasoning, chicken broth, cumin, and chili powder (if using).
- (Slow Cook): Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- (Shred Chicken): Remove the chicken breasts from the slow cooker and shred them using two forks.
- (Return Chicken to Slow Cooker): Return the shredded chicken to the slow cooker and stir to combine.
- (Season and Serve): Season with salt and pepper to taste. Ladle into bowls and top with your favourite toppings. Enjoy your crockpot chicken taco soup.