for 6 servings
- 2 lb boneless, skinless chicken breast (905 g)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups chicken broth (1.4 L)
- 1 can diced tomato
- 1 can black beans
- 1 cup heavy cream (235 mL)
- 1 cup cheddar cheese (100 g)
- 1 cup monterey jack cheese (100 g)
- sour cream
- cheese, grated
- tortilla chip
- fresh cilantro
- tomato, diced
- Calories 1470
- Fat 97g
- Carbs 81g
- Fiber 6g
- Sugar 16g
- Protein 68g
Estimated values based on one serving size.
- Place chicken, onion, garlic and spices into a 6-quart slow cooker.
- Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
- Set slow cooker to HIGH, cover and cook for 3 hours.
- After 3 hours remove and shred the chicken into bite-sized pieces.
- Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
- Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
- Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
- Enjoy!
