Slow-Cooker Chicken Burrito Soup

Ingredients

• 1 clove Garlic, Minced
• 1 whole Onion, Diced
• 2 cans Rotel (10 Ounce Cans)
• 2 cans (15 Oz. Size) Kidney Beans, Drained And Rinsed
• 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can Petite Diced Tomatoes, With The Juice (28 Ounce Can)
• 1 can (14 Oz. Size) Chicken Broth
• 1 envelope Taco Seasoning (1 Ounce Package)
• 2 teaspoons Chili Powder (or More To Taste)
• 1 Tablespoon Cumin (or More To Taste)
• 2-½ pounds Boneless, Skinless Chicken Thighs, Cut Into Pieces (See Note)

Preparation Instructions

Put everything in the slow cooker and cook on high for 6 hours or on low for 8-10 hours, until the chicken is done. That’s it!

All the ingredients are adjustable to your taste–sometimes I add extra diced tomatoes or extra black beans. Add everything but the chicken broth and then just add the broth to cover the ingredients; for me that usually ends up being 1 can. I also add red pepper flakes and Tobasco.

When you are cutting the chicken thighs, just take the thigh as it comes in the package and cut it in rounds across the grain of the muscle–it will fall apart as it cooks. This is much easier than trying to cut the dang things into bite sized pieces. You don’t have to worry about trimming the meat any (it took me a long time to get to that point–I used to try to get off any fat or connective tissue, and it is just not necessary).