Ingredients
Scale
- 1 can Rotel tomatoes
- 1 can black beans, drained and rinsed
- 1 lb chicken breast, cooked and shredded
- 1 can sweet corn, drained
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 cup cream cheese (optional)
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, cilantro (optional)
Instructions
- In a large pot or Dutch oven, combine Rotel tomatoes, black beans, shredded chicken, sweet corn, chicken broth, and taco seasoning. Stir well.
- Bring the mixture to a simmer over medium heat. If using, add the cream cheese and stir until melted and well combined.
- Allow to simmer for about 20-30 minutes, stirring occasionally.
- If using a Crockpot, add all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
- Adjust seasoning with salt and pepper before serving.
- Serve hot, topped with shredded cheese, sour cream, and cilantro if desired.
Notes
For extra flavor, add diced onions and minced garlic when cooking. Use leftovers or rotisserie chicken to save time. Adjust spices for desired heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg