Mexican · lunch

Slow Cooker Mexican Chicken Soup

Name: Slow Cooker Mexican Chicken Soup
Cook time: 8 h 10 min
Total time: 8 h 10 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 15 oz cans black beans, rinsed; 1 onion, diced; 1 5 oz diced green chiles, drained; 3 garlic cloves, chopped; 4 cups gluten free chicken broth; 2 cups diced sweet potatoes; 1½ tbsp cumin; 1 tbsp chili powder; 4 boneless, skinless chicken thighs; salt and pepper to taste; cheddar cheese; avocado; green onions; jalapenos; lime wedges

“The recipe Slow Cooker Mexican Chicken Soup is ready in roughly 8 hours and 10 minutes and is definitely a great gluten free option for lovers of Mexican food. This recipe serves 6 and costs $3.07 per serving. One serving contains 575 calories, 35g of protein, and 29g of fat. It works well as a rather pricey main course for Autumn. This recipe from Foodista requires green onions, cheddar cheese, sweet potatoes, and salt and pepper. 1 person has made this recipe and would make it again. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. Users who liked this recipe also liked Slow Cooker Mexican Chicken Lime Soup, Slow Cooker Mexican Tortilla Chicken and Quinoa Soup, and Slow Cooker Mexican Cheesy Chicken Soup + Giveaway.”

total: 8 h 10 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Black beansrinsed30 oz
Oniondiced1
Chilesdrained5 oz
Garlic cloveschopped3
Chicken broth4 cups
Sweet potatoes2 cups
Cumin1.5 tbsp
Chili powder1 tbsp
Chicken thighsskinless chicken thighs4
Salt and pepper6 servings
Cheddar cheese6 servings
Avocado6 servings
Green onions6 servings
Jalapenos6 servings
Lime wedges6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 8 h 10 min

1
Put all ingredients into a slow cooker set on low.Cook for 6-8 hours on low.
2
Remove chicken thighs and place on a cutting board. Shred chicken with two forks and place back into crock pot.Taste and adjust seasoning to your taste.
3
Add more salt and pepper if necessary or a bit more broth if too thick.