Ingredients

For the Soup

• 1 lb. boneless skinless chicken thighs
• 1 15-oz. can black beans, rinsed
• 1 cup frozen corn
• 1 white onion, diced
• 1 serrano or jalapeño seeded & diced (or more to taste)
• 1 15-oz. can diced tomatoes (pref. fire-roasted)
• 1/4 cup freshly chopped cilantro, plus more for garnish
• 3 cloves garlic, minced
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 1 tsp. kosher salt
• 2 cups chicken broth

For Serving

• Shredded Monterey jack cheese
• Tortilla chips
• Sliced avocado, for serving
• Sour cream, for serving
• Lime wedges, for serving

Instructions

1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
3. Shred chicken with a fork & return to slow-cooker.
4. Serve with cheese, sour cream, tortilla chips, avocado & cilantro.

Adapted from Delish.