Ingredients (13)
-
boneless, skinless chicken breasts, cut into cubes 3
-
ground cumin 1 teaspoon
-
dried oregano 1 teaspoon
-
hot sauce ½ cup
-
diced tomatoes with chiles 2 cans (10 ounces each)
-
white onion, roughly chopped 1
-
garlic 3 cloves
-
low-sodium chicken broth 2 quarts
-
black beans 1 can (15 ounces)
-
frozen corn 1 pound bag
-
corn tortillas, torn in pieces 2
-
tortilla chips, cilantro, avocado, lime wedges, and queso fresco, for serving
Steps (4)
-
1Place the chicken at the bottom of a 6-quart slow cooker. Add cumin, oregano, and hot sauce, and stir well to coat the chicken with the seasonings.
-
2Use a blender to puree the tomatoes, onion, and garlic, then add to the slow cooker. Stir in the chicken broth and black beans; cover and cook on low for 6 to 7 hours.
-
3During the last 30 minutes, mix the ranch dressing and corn together in a medium bowl, then stir into the soup. Add the shredded corn tortillas, and stir again.
-
4When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
Did you make this recipe?
I made it
(45 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!