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This is seriously one of my favorite recipes, and my fiance’ loves it as well! I found a recipe somewhere, but it included a whole block of cream cheese! I love making regular recipes healthier, so I knew greek yogurt would make this taste so much better! I also swapped the creamed corn for frozen corn, my own homemade chicken stock, and reduced sodium black beans and tomatoes. I also make my own taco seasoning (from this recipe), because I’d rather not eat silica, nor do I need the 400mg+ of sodium they usually have.

Ingredients

1 lb chicken breast
1 1/2 cup chicken broth
1/2 cup salsa
1 cup greek yogurt
1 can (15 ounces) black beans (rinsed and drained)
1 can (15 ounces) diced tomatoes (I prefer no salt added & petite diced)
1 1/2 cup corn (frozen, fresh or canned is fine)
- If canned, drain first
1 clove or 1/2 tsp minced garlic
2-3 tbsp taco seasoning (I make my own from this recipe or you can buy the packets)
1 tsp cumin
Tortilla strips & shredded cheese for topping

Instructions

Gather all ingredients
Drain and rinse black beans
Put all ingredients into crock pot
Cook on high for 3-4 hours until chicken is cooked
Take chicken out of crockpot and shred into bite sized pieces.
Return to pot, and cook for another hour.
Serve with tortilla strips on top & cheese if desired!

I marinated the chicken in some onions, bell peppers, salsa and a tablespoon of taco seasoning over night. While not necessary it does give the chicken and the soup some extra flavor.

I usually just buy a jar of salsa from the store, but my dad recently gave me a jar of salsa from a local restaurant, St. Rose Tavern. I just love their salsa, and love to support local businesses. This salsa has a nice kick to it, so just pick a salsa that you like, and if you want something spicy go for it! Since this was the first time using this spicy salsa, I was a bit hesitant, but the chicken broth, and other ingredients toned down the spicy. This batch turned out delicious!

First, I put the chicken and its marinade in the crockpot. Then I swished some water around in the container that the chicken was marinated in to get whatever was left into the crockpot.

Make sure to drain and rinse the black beans first! Then add them to the crockpot.

Next I added the tomatoes, corn, and chicken broth.

Then I added the taco seasoning, cumin, and greek yogurt.

I turned the crockpot on high and let it cook for about 4 hours, stirring occasionally. Once the chicken is cooked throughly, I take it out, and shred it into bite size pieces. Usually the chicken is falling part, so its pretty easy.

After I have finished shredding the chicken, I add it back to the pot and let it cook for another hour.

When it is ready to eat, I add some tortilla strips & shredded cheese on the top! Yum!

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