Ingredients
Scale
- 6 cups chicken stock, or chicken broth
- 2 cups shredded cooked chicken
- 1-2 (14.5-ounce) cans diced tomatoes, drained
- 1 (14.5-ounce) can corn, drained
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- ½ cup chopped onion, optional
- 2 teaspoons minced garlic
- 1½ teaspoons salt
- ¾ teaspoon pepper
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- corn tortilla strips (store-bought or homemade), sour cream, shredded Monterey Jack cheese, chopped avocado, chopped fresh cilantro (optional)
Instructions
- Combine all ingredients except the toppings in a slow cooker.
- Cook on low for 8 hours or high for 3–4 hours.
- Add cheese, tortilla strips, and other favorite toppings just before serving.
Notes
Feel free to add more vegetables like bell peppers or zucchini for extra flavor and nutrition.
For a spicier kick, consider adding sliced jalapeños or more chili powder.
Leftovers can be refrigerated for up to 3 days and reheated on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 322
- Sugar: 3g
- Sodium: 1390mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 57mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.