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Slow Cooker Mexican Chicken Soup

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"I always keep certain canned goods on hand to whip up standards. You can cook chicken thighs ahead of time and add to this slow cooker Mexican soup, or you can put boneless cuts of chicken in at the beginning of the cooking time. Slightly spicy, it's a terrific 'comfort' food!"
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Ingredients

6 h 55 m servings 344
Original recipe yields 8 servings

Directions

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  1. Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
  2. Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
  3. Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.

Nutrition Facts


Per Serving: 344 calories; 10.8 37 24.4 58 1931 Full nutrition

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