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Spicy Chicken Tortilla Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 2 cups frozen corn
  • 1 cup frozen bell pepper strips
  • 4 cups chicken broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • Salt to taste
  • Tortilla chips for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the drained black beans, diced tomatoes with green chilies, frozen corn, and frozen bell pepper strips on top of the chicken.
  • Pour the chicken broth over the other ingredients.
  • Sprinkle in the chili powder, cumin, garlic powder, cayenne pepper, and salt.
  • Stir gently to combine everything, then cover and cook on low for 6 to 8 hours.
  • Shred the chicken directly in the slow cooker using two forks.
  • Ladle the stew into bowls and serve with tortilla chips on the side.

Notes

If the broth tastes too mild after cooking, stir in an extra pinch of cayenne before serving. Crush a few tortilla chips into each bowl for added texture, or keep them whole so they stay crisp longer. Leftovers thicken in the fridge, so add a splash of broth when reheating.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker