Slow Cooker Tex-Mex Chicken Soup

Name: Slow Cooker Tex-Mex Chicken Soup
Total time: 305 min
Yield: 2
Ingredients: 6 boneless, skinless chicken thighs; 2 (15 oz) cans chicken broth; 2 (15 oz) cans diced tomatoes; 2 (15 oz) cans black beans, rinsed and drained; 1 (15 oz) can whole kernel corn, drained; 1 (8 oz) can tomato sauce; 1 (4 oz) can diced green chiles; 1 (1.25 oz) package taco seasoning mix; 1 cup shredded Cheddar cheese; 1 tablespoon sour cream; 1 tablespoon crushed tortilla chips; 1 tablespoon chopped fresh cilantro

A hearty, flavorful soup packed with chicken, beans, and veggies, all cooked low and slow for a delightful Mexican-inspired twist.

Recipe Info

Prep Time

305 min

Difficulty

Easy

Servings

Nutrition

calories344calories

carbohydrates37g

fat11g

protein24g

Dinner Mexican Inspired

Ingredients

6 boneless, skinless chicken thighs

2 (15 oz) cans chicken broth

2 (15 oz) cans diced tomatoes

2 (15 oz) cans black beans, rinsed and drained

1 (15 oz) can whole kernel corn, drained

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chiles

1 (1.25 oz) package taco seasoning mix

1 cup shredded Cheddar cheese

1 tablespoon sour cream

1 tablespoon crushed tortilla chips

1 tablespoon chopped fresh cilantro

Directions

Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and cook 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.

In a slow cooker, combine broth, tomatoes, black beans, corn, tomato sauce, chiles, taco seasoning, and shredded chicken. Cover and cook on low for 6 to 8 hours.

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