tortilla chips, sour cream, shredded cheese, more cilantro, hot sauce, sliced avocadofor serving, optional
Instructions
Saute the onion, bell pepper, and jalapeño pepper in olive oil (2 tablespoons) over medium-high heat in a large pot until softened and starting to brown.
Add the chicken broth (8 cups); bring to a boil.
Add the chicken breasts (2) and canned fire roasted tomatoes (28 oz.). Cover and simmer for 15 minutes, or until chicken is cooked through.
Remove chicken and chop or shred into pieces. Return to the pot, and add the black beans (28 oz.), frozen corn (1 cup), cilantro (1/2 cup), and lime juice.
Simmer for 5 more minutes or until beans and corn are heated through. Season to taste.
Serve topped with optional fixings.
Notes
To cook in the slow cooker, omit the oil and add onion, red bell pepper, jalapeño, chicken broth, chicken breasts, and tomatoes to the pot. Cook on high for 3 hours or low for 6. Remove chicken, shred or chop, and return to the pot. Add the beans, corn, cilantro, and lime, and let cook for 5-10 more minutes.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.