A hearty and flavorful soup inspired by Southwestern cuisine, perfect for a cozy meal.
Combine the chicken broth, beans, diced tomatoes, corn, and onion in the slow cooker.
Ensure to drain and rinse the canned beans to reduce sodium content.
Add the cumin, paprika, and chicken breasts to the slow cooker.
You can adjust the amount of spices to suit your taste preferences.
Cover and cook on low for 8 hours or on high for 4 hours.
Avoid lifting the lid during cooking to maintain consistent heat.
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the soup.
Shredding the chicken allows it to absorb more of the soup's flavors.
Serve the soup in bowls and garnish with chopped green onions or your favorite toppings.
Consider adding a dollop of sour cream or shredded cheese for extra richness.
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