A flavorful and hearty chicken soup with a Tex-Mex twist, perfect for any occasion.
Chop the onion into small pieces.
Use a sharp knife to make chopping easier and safer.
Combine the onion, chili beans, black beans, corn, tomato sauce, chicken broth, diced tomatoes, and diced tomatoes with green chilies in the slow cooker.
Stir the mixture well to ensure the flavors are evenly distributed.
Place the chicken breasts on top of the mixture, pressing them slightly to submerge.
Ensure the chicken is fully covered by the liquid for even cooking.
Set the slow cooker to low heat and cook for 7-8 hours.
Avoid opening the lid during cooking to maintain the temperature.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Let the chicken cool slightly before shredding to avoid burning your hands.
Return the shredded chicken to the slow cooker and stir to combine.
Taste the soup and adjust seasoning if needed before serving.
Serve the soup hot, garnished with a dollop of sour cream.
You can also add shredded cheese or chopped cilantro for extra flavor.
