On a cold day there is nothing better than a hearty bowl of warm soup! This Slow Cooker Mexican Chicken Soup uses basic ingredients that are slow cooked to perfection. We like to serve it with Mexican blend cheese sprinkled on top and tortilla chips.
This recipe calls for black beans but you can substitute your favorite bean if you prefer. I did not have any black beans so I added pinto beans instead.
Slow Cooker Mexican Chicken Soup
3 Boneless skinless chicken breasts
1 can (14 1/2 ounces each) diced tomatoes, undrained
1 can Rotel
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained (I used pinto beans)
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
Salt and pepper to taste
Place chicken in slow cooker. Add all remaining ingredients.
Cover and cook on LOW for 8 hours.
Remove chicken and shred. Place shredded chicken back in slow cooker and stir well.
Serve with warm bread or tortilla chips and your favorite toppings.
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Heather Who Needs a Cape? says
March 4, 2013 at 7:53 pmthis sounds YUMMY 🙂
Found you at Southern Mom Cooks!!
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Judy says
March 12, 2013 at 6:21 pmThanks! So glad you stopped by! This is one of our favorite soups. So good!