Name: Slow Cooker Mexican Chicken Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Boneless chicken thighs, or more to taste - 6; Chicken broth - 2 (15 ounce) cans; Diced tomatoes - 2 (15 ounce) cans; Black beans, rinsed and drained - 2 (15 ounce) cans; Whole kernel corn, drained - 1 (15 ounce) can; Tomato sauce - 1 (8 ounce) can; Diced green chiles - 1 (4 ounce) can; Taco seasoning mix - 1 (1.25 ounce) package; Shredded Cheddar cheese, or to taste (Optional) - 1 tablespoon; Sour cream, or to taste (Optional) - 1 tablespoon; Crushed tortilla chips, or to taste (Optional) - 1 tablespoon; Chopped fresh cilantro, or to taste (Optional) - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Mexican Chicken Soup

1. Boneless chicken thighs, or more to taste - 6

2. Chicken broth - 2 (15 ounce) cans

3. Diced tomatoes - 2 (15 ounce) cans

4. Black beans, rinsed and drained - 2 (15 ounce) cans

5. Whole kernel corn, drained - 1 (15 ounce) can

6. Tomato sauce - 1 (8 ounce) can

7. Diced green chiles - 1 (4 ounce) can

8. Taco seasoning mix - 1 (1.25 ounce) package

9. Shredded Cheddar cheese, or to taste (Optional) - 1 tablespoon

10. Sour cream, or to taste (Optional) - 1 tablespoon

11. Crushed tortilla chips, or to taste (Optional) - 1 tablespoon

12. Chopped fresh cilantro, or to taste (Optional) - 1 tablespoon

How to cook deliciously - Slow Cooker Mexican Chicken Soup

1. Stage

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. Stage

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. Stage

Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.