Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast
- 15.25 oz canned corn, drained (1 can)
- 10 oz Rotel, drained (1 can)
- 15.25 oz black beans, rinsed and drained (1 can)
- 1 oz taco seasoning
- 1 oz ranch seasoning
- 2 1/2 cups chicken broth
Instructions
- Combine ingredients: Add the chicken breast, drained corn, drained Rotel tomatoes, rinsed and drained black beans, taco seasoning, ranch seasoning, and chicken broth to your slow cooker.
- Cook the soup: Cover and cook on low for 6 hours or on high for 4 hours until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken breast from the slow cooker and shred it using two forks.
- Mix and serve: Return the shredded chicken to the slow cooker, stir well to combine all ingredients evenly, and serve hot.
Notes
- For extra spice, add a pinch of cayenne pepper or use spicy Rotel.
- Serve with toppings like shredded cheese, sour cream, avocado, or fresh cilantro for added flavor and texture.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- You can substitute chicken thighs for a juicier, more flavorful option.
- If preferred, cooking on high for 4 hours is a good shortcut without sacrificing tenderness.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
