Slow Cooker Mexican Chicken Soup
This Slow Cooker Mexican Chicken Soup uses simple ingredients that are full of flavor and slow cooked to perfection.
Servings: 6
Ingredients
- 3 boneless skinless chicken breasts
- 14.5 ounce can diced tomatoes, undrained
- 10 ounce can diced tomatoes and green chili (Rotel)
- 2 cups frozen corn
- 15 ounce can black beans, rinsed and drained
- ½ medium yellow onion, diced
- 14.5 ounce can chicken broth
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon minced garlic
- 1 jalapeño pepper, seeded and minced (optional)
- Salt and pepper to taste
- 1 Tablespoon olive oil
Instructions
- Season chicken with salt and pepper and place chicken in slow cooker.
- Sauté the onion in 1 tablespoon olive oil, until the onion is clear, adding minced garlic for the last 20 seconds.
- Add onion and remaining ingredients to slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- 30 minutes before cooking time is finished, shred chicken with two forks and return to slow cooker. Stir to mix, place lid back on and cook for remaining 30 minutes.
- If too thick you can add a little more broth to your desired consistency.
- Serve with sliced avocado's, fresh cilantro, lime wedges, sour cream, shredded cheese and tortilla chips.
Notes
Store any leftovers in the refrigerator in an airtight container for up to 3 days.