Ingredients

CHICKEN

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

1/8 teaspoon salt

1 (28-ounce) package boneless skinless chicken thighs

SOUP

2 tablespoons Land O Lakes® Butter

1 small (1/2 cup)onion, chopped

2 (10-ounce) cans diced tomatoes with green chiles

1 (15-ounce) can black beans, drained, rinsed

1 cup frozen corn kernels

1 (14.5-ounce) can chicken broth

1 teaspoon chili powder

1/2 teaspoon ground cumin

TOPPINGS

Tortilla strips

Sour cream, if desired

Chopped fresh cilantro leaves, if desired

Lime wedges, if desired

Directions 

Combine all chicken ingredients except chicken in bowl; rub over chicken thighs. 

Melt butter in 12-inch skillet until sizzling. Add chicken thighs; cook over medium heat 4-6 minutes, turning once, or until browned. 

Place chicken thighs into bottom of slow cooker. Add all remaining soup ingredients. 

Cover; cook on Low heat setting 4-5 hours or High heat setting 2-3 hours or until chicken pulls apart easily with a fork. 

Remove chicken from slow cooker with slotted spoon. Shred using 2 forks. Return shredded chicken to slow cooker; stir. 

Ladle soup into bowls. Sprinkle with tortilla strips. Serve with sour cream, cilantro and lime wedges, if desired.