Ingredients
8
8 servings
- •6 boneless chicken thighs, or more to taste
- •2 (15 ounce) cans chicken broth
- •2 (15 ounce) cans diced tomatoes
- •2 (15 ounce) cans black beans, rinsed and drained
- •1 (15 ounce) can whole kernel corn, drained
- •1 (8 ounce) can tomato sauce
- •1 (4 ounce) can diced green chiles
- •1 (1.25 ounce) package taco seasoning mix
- •1 tablespoon shredded Cheddar cheese, or to taste (Optional)
- •1 tablespoon sour cream, or to taste (Optional)
- •1 tablespoon crushed tortilla chips, or to taste (Optional)
- •1 tablespoon chopped fresh cilantro, or to taste (Optional)
Instructions
- Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
- Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
- Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.
Nutritional Facts
Per 8 servings
- Calories: 344
- Carbohydrate: 37g
- Fat: 11g
- Fiber: 10g
- Protein: 24g
- Sugar: 7g
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