Name: Hearty Chicken Fiesta Soup
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Ingredients: 3 boneless, skinless chicken breasts; 1 can (15 ounces) black beans, drained and rinsed; 1 can (16 ounces) chili beans; Sour cream, for topping; Shredded cheese, for topping; Crushed tortilla chips, for topping; 1 package (1 ounce) taco seasoning; 1 can (15 ounces) tomato sauce; 1 white onion, finely chopped; 1 can (15 ounces) whole kernel corn, drained; 2 cans (10 ounces each) diced tomatoes with green chiles, undrained

Chicken Soup

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Warm up with this Hearty Chicken Fiesta Soup, filled with bold flavors and tender chicken. This easy slow cooker recipe is perfect for busy weeknights or chilly evenings!

Milk

Wheat

Poultry

gram

chicken breast

Beans & Legumes

black beans

chili beans

Creams & Creamers

sour cream

Cheese

shredded cheese

Chips & Pretzels

tortilla chips

Seasonings

taco seasoning

Pasta Sauces

tomato sauce

Fresh Vegetables

white onion

Canned Vegetables

corn

diced tomatoes & green chilies

Protein

Dietary Fiber

Carbohydrates

Calories

Calcium

Minerals

Iron

Potassium

Sodium

Vitamin A

Vitamins

Sugar

Water

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Copper

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Paleo Greek Lemon Chicken Soup 

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Hearty Chicken Fiesta Soup

Meat & Seafood

Produce

Dairy

Snacks

Baking Goods

Pasta, Sauces, Grain

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In a pan, sauté the chopped white onion until soft and slightly golden. Transfer the sautéd onions to a slow cooker.

Add chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, and taco seasoning to the slow cooker, stirring to combine.

Place the boneless, skinless chicken breasts on top of the mixture, ensuring they are slightly submerged in the soup.

Set the slow cooker to low heat, cover, and cook for 4 hours if using thawed chicken breasts, or 5 hours if using frozen.

After cooking, remove the chicken breasts from the soup and shred with two forks. Return the shredded chicken to the soup and stir well.

Serve hot, topped with shredded cheese, sour cream, and crushed tortilla chips.