Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 cup corn tortilla strips
  • 1 medium avocado, diced

Instructions:

  1. Place the chicken thighs, fire roasted tomatoes, tomatoes with chiles, diced onion, minced garlic, chicken broth, black beans, and corn into the slow cooker.
  2. Stir in the cumin, chili powder, smoked paprika, salt, pepper, and the bay leaf. Mix until the spices are evenly distributed and no clumps of powder remain.
  3. Secure the lid and cook on Low for 6 hours. Note: You can use High for 3-4 hours if you're in a rush.
  4. Check the chicken after 6 hours. It should pull apart easily with a fork and the broth should be a deep reddish brown.
  5. Remove the chicken thighs to a plate.
  6. Shred the meat using two forks, pulling it into bite-sized pieces.
  7. Return the shredded chicken to the pot.
  8. Stir in the fresh lime juice and chopped cilantro. Remove the bay leaf before you move to the next step.
  9. Ladle the soup into bowls.
  10. Top each serving with corn tortilla strips and diced avocado.