Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) corn, drained (or 1 cup frozen corn)
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 3 cups low-sodium chicken broth
- 1 packet taco seasoning (low sodium if possible)
- 1 tsp chili powder (optional, for spice)
- 1 tsp cumin
- ½ tsp garlic powder
- Salt & black pepper to taste
Optional toppings (add points if used):
- Reduced-fat shredded cheddar cheese
- Nonfat Greek yogurt or light sour cream
- Fresh cilantro, jalapeños, avocado slices
👩🍳 Instructions:
- Spray slow cooker with nonstick spray.
- Place chicken breasts at the bottom.
- Add onion, bell pepper, beans, corn, tomatoes, tomato sauce, broth, and seasonings. Stir gently.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Before serving, remove chicken breasts, shred with two forks, and return to the soup. Stir well.
- Serve hot with your favorite toppings.
✨ Tips:
- For extra low points: skip corn and only use 1 type of beans.
- For a creamier soup, stir in ½ cup plain nonfat Greek yogurt before serving.
- Leftovers freeze well for meal prep.
