Ingredients: 1 lbs. chicken boneless skinless chicken breasts1 can black beans, rinsed and drained1 can kidney beans, rinsed and drained (I used 2 cans black beans)1 can corn1 onion, chopped2 cans low-sodium chicken broth1-2 cups of water1 Tbsp garlic powder*1 Tbsp chile powder*1 Tbsp ground cumin*1 Tbsp dried cilantro*Toppings:
tortilla chipssour creamshredded cheddar or Mexican blend cheeseAvocado*Instead of these spices, you could include a packet of Taco seasoning if you prefer.* I used a little of all! ;)
Put chopped onion, cans of beans, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Enjoy!
