Easy and flavorful slow-cooked Santa Fe chicken tacos – a no-fuss dinner for busy weeknights!
2 boneless skinless chicken breasts
1 15-ounce can black beans
1 cup yellow corn, frozen or fresh
1 4-ounce can diced green chiles
1 cup chicken broth
1/3 cup condensed tomato soup
1/2 red or white onion, diced
1 15-ounce can rotel (diced tomatoes and chiles)
8 6-inch corn or flour tortillas
1 avocado, diced
1/2 cup cilantro, roughly chopped
1 teaspoon garlic powder
1 teaspoon chili powder
1 1/2 teaspoons cumin
Add chicken breasts, black beans, corn, green chiles, chicken broth, tomato soup, white onions, and rotel to slow cooker. Mix spices in a small bowl and add to slow cooker. Cook on high 4 hours or low 8 hours.
Minutes before serving, shred chicken breasts with two forks, then allow to cook 30 minutes longer. Taste and add salt and pepper to taste.
Fill tortillas with chicken mixture and top with diced avocados. Serve with lime wedges and garnish with tomatoes, onions, and additional cilantro if desired. Enjoy!