I love this recipe because it’s packed with flavor without being packed with hidden fats. I typically toss some avocado slices and crushed tortilla chips on top of the soup for an extra treat. The recipe makes 6-8 servings, so you’ll have multiple meals on hand for the week. —Nicole Schaeffer
- 5 8 oz. chicken breasts raw, boneless, skinless
- 1 15 oz. can pinto beans rinsed and drained
- 1 15 oz. can black beans rinsed and drained
- 1 28 oz. can diced tomatoes try for low-salt tomatoes in juice
- 1 12 oz. jar salsa pick your favorite!
- 1 lb. corn frozen and then thawed
- 1 jalapeno fresh and diced, if you like some extra spice
- Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over the chicken and then layer on the beans, corn, and jalapeno.
- Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
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2 thoughts on “Southwestern Two-Bean Chicken Soup”
Thanks for the recipe. I am going to try making this for the Super Bowl this year.
This sounds fantastic!