Ingredients

• 1 lb. boneless skinless chicken breasts or shredded rotisserie chicken (about 3 cups)
• 1 15-oz can black beans, rinsed
• 1 cup frozen corn (optional)
• 1 bell pepper, chopped
• 1 onion (red or white), chopped
• 1 15-oz can fire-roasted tomatoes or regular diced tomatoes
• ¼ cup chopped cilantro, for garnish
• 3 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• tablespoon cayenne pepper
• 4 cups low-sodium chicken broth
• Salt & pepper, to taste
• Additional toppings for seving: lime juice or wedges, sliced avocado, crushed tortilla chips, low-fat cheese or sour cream, etc.

Directions

1. In large slow cooker, combine chicken, black beans, corn (if using), bell pepper, onion, tomatoes, garlic, cumin, chili powder, salt, pepper and chicken broth.
2. Cover and cook on low until chicken is falling apart and cooked thoroughly, about 5-6 hours.
3. Shred chicken with fork (if not using rotisserie, otherwise skip this step).
4. To make your own tortilla crisps: heat a large skillet over medium heat, heat 1 tablespoon olive oil. Add sliced corn tortilla shells (3) and cook until crispy, about 3 minutes. Transfer to paper towel-lined plate.
5. Serve soup with additional toppings if you’d like. Enjoy!
6. You can simmer this soup for about 2 hours if you do not own a slow cooker or saute the chicken breasts with 1 tablespoon olive oil in a large skillet over medium-high heat for about 5-7 minutes (flipping sides halfway), then add the chicken in whole to the soup or slice into smaller pieces and simmer for minimum of 30 minutes.

Nutrition Information (makes 6-8 serving size)

• 27 calories per serving
• 9g fat
• 37g carbohydrates
• 27g protein

Calorie macro breakdown:

• 25% from fat
• 31% from protein
• 44% from carbohydrates