Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup
4.5 from 2 ratings
Fill 202 Print
This soup is packed with spicy Mexican flavors.  It's super easy to prepare on a weeknight or on the weekend for a football watching crowd.Recipe courtesy of Seasonal Cravings.
Prep Time
10
minutes
Cook Time
7.98
hours
Servings
6
servings
Total time: 8.15 hours
Ingredients
  • 2 15-ounce cans of black beans, rinsed
  • 1 onion, diced
  • 1 5-ounce can mild diced green chilis, drained
  • 3 garlic cloves, chopped
  • 4 cup gluten-free chicken broth (1 32-ounce box)
  • 2 cup diced sweet potatoes
  • 1 1/2 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 sprinkle of red pepper flakes (optional)
  • 4 boneless, skinless chicken thighs
  • salt and pepper to tase
  • optional toppings: cheese, avocado, green onions, sour cream, jalapenos, lime wedges, tortilla chips
Directions
  1. Put all ingredients into a slow cooker set on low.
  2. Cook for 6-8 hours on low.
  3. Remove chicken thighs and place on a cutting board. Shred chicken with two forks and place back into slow cooker.
  4. Taste and adjust seasoning to your taste. Add more salt and pepper if necessary or a bit more broth if too thick.
Recommended