Ingredients
Scale
- 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 bell peppers (any color), sliced into strips
- 1 large onion (yellow or red), sliced into strips
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (with green chilies for added flavor)
- 1 cup shredded cheddar or pepper jack cheese
- 1 cup corn (frozen or canned, drained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Optional Ingredients (for customization):
- Fresh cilantro (chopped, for garnish)
- Sliced jalapeños (for added spice)
- Avocado slices (for creaminess)
- Tortilla strips or chips (for crunch)
Instructions
- Prepare the Ingredients: Cut the chicken into bite-sized pieces, slice the bell peppers and onion into strips, and mince the garlic. Drain and rinse the beans and corn if using canned options.
- Layer the Ingredients: Place the chicken at the bottom of your slow cooker. Add the bell peppers, onions, garlic, and diced tomatoes on top.
- Add Seasonings: Sprinkle cumin, chili powder, smoked paprika, salt, and pepper evenly over the ingredients.
- Pour in the Broth: Add the chicken broth, ensuring it partially covers the ingredients. Stir gently to combine.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Finish with Cheese: About 30 minutes before serving, stir in the shredded cheese, corn, and black beans. Let the cheese melt and blend into the soup for a creamy finish.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, sliced avocado, or tortilla chips as desired. Enjoy!
Notes
Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) | Total Time: ~6 hours 15 minutes
Kcal: ~320 kcal per serving | Servings: 6
