Ingredients
Scale
- 4 1/2 lbs chicken breasts
- 3 1/2 cups chunky salsa (use whatever heat level you are comfortable with)
- 3 1/2 cups chicken broth
- 1 tbsp + 1 tsp taco seasoning
- 1 1/2 cups frozen corn kernels
- 19 oz can black beans, drained and rinsed
Optional for Serving:
- Strips of toasted tortillas or crushed tortilla chips
Instructions
- Combine all ingredients, except chicken in a 6 quart slow cooker. Stir everything to combine.
- Add chicken breasts to the mixture in the slow cooker. Do not cut the chicken.
- Cook on high for 2 1/2 hours.
- Remove the chicken breasts from the slow cooker and place them into a mixing bowl, leaving the liquid and other ingredients in the pot.
- Using 2 forks, gently break apart the chicken breasts to shred. I like to have a combination of large chunks and small.
- Add the shredded chicken back to slow cooker and cook on LOW for 1 1/2 hours.
Optional for Serving:
- Sprinkle with crushed tortilla chips or toasted tortilla strips if desired.
Notes
If you’d like you can use chicken with the bone in for this recipe. If you decide to do this be careful in making sure all the bones are removed before serving. If I go this route, I remove the bones when I shred the chicken.
- Prep Time: 5 mins
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
