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This hearty soup will definitely warm you on a cold day!
Serves: 4


3 cups chicken broth
2 skinless, boneless chicken breasts, cubed
2 tsp ground cumin
2 tsp ancho chili powder
½ tsp cayenne pepper
28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
15 oz can black beans, rinsed and drained
2 cups frozen corn
½ cups tomato paste
8 oz Cotija cheese
8 oz Pepperjack cheese, reserving some for garnish
½ cups cilantro
salt and pepper to taste.
tortilla chips

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In a large crockpot, add chicken stock, cubed chicken breasts, cumin, chili powder, and cayenne pepper. Next, add canned tomatoes. Remove stem and seeds from jalapeno and green bell peppers. Add to pot along with the onion, garlic, black beans, corn and tomato paste. Mix well. Turn crockpot on high and cook for approximately 4.5 hours.

  2. When ready to serve: Add 1¾ cup cheese and ⅛ cup cilantro to the soup, reserving some cheese and cilantro for garnish. Stir will.

  3. To serve, ladle into soup bowls. Garnish with crushed tortilla chips, reserved cheese and cilantro to taste.

Helpful Tip

For added variation: Try serving over rice for a hearty meal. To thicken soup, if desired, you can add strips of flour tortilla, which will dissolve into the soup to thicken the broth. To dilute soup, add more chicken broth.