Total Time: 3 hr 10 min (Prep: 10 min | Cook: 3 hr)

Whip up this flavorful Mexican-inspired chicken, tomato, and bean soup with zero fusssimply toss everything into your slow cooker and let it work its magic while you tackle your day, whether it's work, errands, or school runs! My go-to hack for busy weekdays? Swap fresh tortillas for crunchy baked white tortilla chips with a zesty lime hint (though any kind does the trick). Elevate it for company with creamy avocado cubes and a swirl of sour cream. Got leftover rice? Stir in a spoonful for extra heartiness. Dial down the heat by seeding the jalapeo.

Ingredients

3 chicken thighs, skin removed
10-ounce can diced tomatoes with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeo, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

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Instructions

Combine the chicken, tomatoes (with juices), beans, broth, water, onion, garlic, jalapeo, cumin, and chili powder in a slow cooker. Cover and cook on high for 3-4 hours or low for 6-8 hours.
Uncover, remove chicken with tongs, and shred the meat once cool. Return to pot, stir in lemon juice. Crumble tortilla chips into bowls, ladle soup over top, and garnish with cilantro and cheese.