Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, diced and seeded
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 14 oz crushed tomatoes
• 16oz diced tomatoes
• 4 cups chicken broth (ensure it’s dairy-free)
• 14 ½ oz canned black beans, drained and rinsed
• 1 cup frozen corn
• 2 chicken breasts

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño and sauté until they become fragrant and softened.
2. Stir in the ground cumin and chili powder, cooking for another minute to toast the spices.
3. Transfer the sautéed mixture to your slow cooker.
4. Add the crushed tomatoes, diced tomatoes, chicken broth, black beans, frozen corn, and chicken breasts to the slow cooker. Stir to combine.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
6. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
7. Let the soup cook for an additional 15-30 minutes on low to allow the flavors to meld.

Serve your soup with cilantro and tortilla strips for garnish.