Ingredients:

  • 3 lbs Boneless, Skinless Chicken Breasts, trimmed of excess fat
  • 1 large Yellow Onion, finely diced
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Kidney Beans (or Pinto), rinsed and drained
  • 2 (10 oz) cans Canned Diced Tomatoes with Chilies (Rotel), do not drain
  • 1 cup Frozen Sweet Corn
  • 4 cups low sodium Chicken Stock
  • 3 Tbsp Taco Seasoning Mix
  • 1 packet (1 oz) Dried Ranch Seasoning Mix
  • 1 tsp Ground Cumin
  • Salt and Black Pepper, to taste

Instructions:

  1. Prep the Produce: Dice the yellow onion. Rinse and drain the black and kidney beans thoroughly under cold water using a colander.
  2. Combine Dry Ingredients: In the slow cooker insert, combine the diced onion, rinsed beans, frozen corn, both cans of diced tomatoes (including their liquid), taco seasoning, ranch seasoning, and ground cumin. Stir well to integrate the spices.
  3. Add Chicken and Liquid: Place the whole, raw chicken breasts directly on top of the bean and spice mixture. Pour the 4 cups of chicken stock over the ingredients, ensuring the chicken is mostly submerged.
  4. Season Lightly: Add ½ teaspoon of salt and a few grinds of black pepper now. We will adjust the seasoning later, as the canned goods and stock already contain sodium.
  5. Set and Forget: Secure the lid. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours. The soup is ready when the chicken is fork-tender and easily falls apart.
  6. Shred the Chicken: Once the cooking time is complete, carefully remove the chicken breasts from the pot and place them on a cutting board. Alternatively, use two large forks to shred the chicken directly in the slow cooker insert.
  7. Return to Pot: Place the shredded chicken back into the soup and stir gently to distribute.
  8. Taste Test and Adjust: Taste the soup. If needed, add more salt, pepper, or a pinch of extra taco seasoning for punch. A squeeze of fresh lime juice will enhance the flavor considerably.
  9. Rest and Serve: Allow the soup to rest, uncovered, for 5–10 minutes before serving to allow the flavors to marry further and the soup to cool slightly.
  10. Garnish: Ladle the soup into bowls and serve piping hot with your chosen garnishes (cheese, sour cream, coriander, and crushed tortilla chips).