Ingredients:

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

Instructions:

  1. Place the diced onion, minced garlic, and the combined seasoning blend (chili powder, cumin, paprika, salt, pepper) at the bottom of the crockpot. Pour in the chicken bone broth and stir until the spices are well-incorporated.
  2. Stir in the drained black beans, pinto beans, corn, and Rotel. Once the vegetables are evenly distributed, nestle the chicken thighs on top, pressing them slightly into the liquid so they are mostly submerged.
  3. Cover with a tight-fitting lid. Set the slow cooker to Low for 6 hours or High for 3 hours until the chicken registers 165°F (74°C) and yields easily to a fork.
  4. Remove the chicken thighs to a plate and shred them using two forks into tender ribbons. Stir the shredded chicken back into the soup and stir in the fresh lime juice before serving.