Description
This hearty Mexican fusion stew blends shredded chicken, kidney beans, corn, and taco seasoning in a savory broth. Let flavors meld overnight in the slow cooker for a convenient, spiced soup. Substitute ingredients for seasonal or dietary preferences.
Ingredients
2 (6 oz) boneless chicken breasts, cut into 2-inch chunks
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained
1 (11 oz) can corn kernels
1 packet taco seasoning mix (store-bought or homemade)
3 cups water
Instructions
Clean and cut chicken into 2-inch chunks to speed cooking.
Add drained tomatoes, black beans, corn, and taco seasoning directly to crockpot.
Place chicken chunks on top without stirring to cook evenly.
Pour 3 cups water, cover, and set to low for 8 hours or high for 4.
Shred chicken using forks, stir back into mixture for 10 minutes before serving.
Notes
Replace chicken breasts with thighs for juicier results.
Use crushed tomatoes for a thicker broth.
Add a splash of lime juice for tangy brightness.
For potassium management, use low-sodium seasoning.
If using seasonal veggies like zucchini, add during the last 2 hours of cooking.
Ensure vegetables are fully cooked by simmering up to 160°F.
- Prep Time: 15
- Cook Time: 480
- Category: Trending
- Method: Slow Cooking
- Cuisine: Mexican fusion
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 1200mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg
