Ingredients
1 pound boneless, skinless chicken breasts
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) diced tomatoes with green chilies
1 can (15 ounces) black beans, drained and rinsed (optional)
4 cups chicken broth
1 cup heavy cream or half-and-half
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Directions
In a slow cooker, combine chicken breasts, corn, diced tomatoes with green chilies, black beans (if using), chicken broth, chili powder, cumin, smoked paprika, salt, and pepper.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
Stir in the heavy cream and let the soup warm through for 15 to 20 minutes.
Ladle into bowls and garnish with fresh cilantro. Serve with tortilla chips or warm bread if desired.
Prep Time: 10 minutes
Cook Time: 6 to 8 hours (on low)
Total Time: About 6 to 8 hours
Servings: 6
Calories: Approximately 300 per serving
