This delicious and easy recipe is filled with tender bits of chicken, black beans, and corn and then thickened up with masa harina and cheese for a lovely creamy and cheesy soup. Top the finished soup with your favorite toppings and enjoy!
In a 6 quart or larger slow cooker add the chicken, broth, corn, black beans, diced tomatoes, onion, garlic, cumin and cayenne.
2 Pounds Boneless Skinless Chicken Breasts, 64 Ounces Low-Sodium Chicken Broth, 16 Ounces Frozen Corn Kernels, 2 Cups Canned Black Beans, 14.5 Ounces Canned Diced Tomatoes With Green Chilies, 1 Cup Diced Yellow Onion, 3 Cloves Garlic, 1 Teaspoon Ground Cumin, ½ Teaspoon Cayenne Pepper
Cover and cook on LOW for 6 to 8 hours or on HIGH 3 to 4 hours.
Remove chicken from crock-pot and let cool slightly (about 5 minutes) and shred with a fork or dice into bite sized pieces and add chicken back to soup.
In a small bowl combine the milk and masa harina and stir with a fork until there are no lumps. Add this mixture to soup along with shredded cheese.
⅓ Cup Masa Harina, 1 ⅓ Cup Milk, 2 Cups Shredded Sharp Cheddar Cheese
Stir, cover and cook an additional 30 minutes to allow the masa and cheese to thicken and melt.
Taste soup and season to your liking with salt and pepper.
Salt And Pepper
Ladle into bowls and top with your favorite toppings and enjoy!
Notes
In this recipe I used fat-free milk. However you can use any type of milk including dairy free milk such as soy milk, almond milk, oatmilk, etc.