Ingredients
2boneless skinless chicken breastsabout 1 pound
4cupsgood-quality chicken stock
14ozblack beansrinsed and drained
14ozfire-roasted diced tomatoeswith juice
15ozcanned whole-kernel corndrained
4ozcanned diced green chiles
4garlic clovesminced
2dried pasilla chile peppersnegro
1white onionpeeled and diced
2tspground cumin
1tspsaltor more/less to taste
fresh lime wedges
Preparation
Add all ingredients to a slow cooker, and stir to combine.
Cook for 3 to 4 hours on High or 6 to 8 hours on Low, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Remove the pasilla chile(s), and discard.
Serve warm with a squeeze of fresh lime juice, and topped with garnishes if desired.
Refrigerate the soup in a sealed container for up to 4 days or freeze it for up to 3 months.
