Slow Cooker Mexican Chicken Soup
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Ingredients6 h 55 m servings 344
Original recipe yields 8 servings
- 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.
- 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.
- Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.
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Per Serving: 344 calories; 10.8 37 24.4 58 1931 Full nutrition