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
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servings
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Ingredients
- 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
Ingredients
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Instructions
- 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.
Nicole Schaeffer
Raised in Skaneateles, Nicole came to the Rochester area for both her undergraduate and business school education. She has worked in the health care field for 7 years, 2 of which have been spent at Excellus BCBS. Her interests include sports, fitness, travel, reading, music, dogs, and especially coffee.
Latest posts by Nicole Schaeffer (see all)
- Southwestern Two-Bean Chicken Soup - February 24, 2017
Thanks for the recipe. I am going to try making this for the Super Bowl this year.
This sounds fantastic!