Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 tbsp fresh lime juice
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the diced onion, minced garlic, and jalapeño at the bottom of the slow cooker. Layer the chicken thighs directly on top of the aromatics.
  2. Pour in the chicken broth, fire-roasted tomatoes, black beans, and corn. Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the top. Stir gently to combine.
  3. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the chicken is tender and yields easily to a fork.
  4. Remove the chicken thighs to a plate and shred them using two forks. Return the shredded meat to the pot.
  5. Stir in the fresh lime juice and let the soup sit on the 'Warm' setting for 10 minutes before serving.