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Slow Cooker Mexican Chicken Soup

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Level: Easy

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Description

This gluten-free Slow Cooker Mexican Chicken Soup is packed with spicy Mexican flavors. It’s super easy to prepare on a weeknight or on the weekend for a football watching crowd.

Ingredients

  • 2 cans (15 Oz. Size) Black Beans
  • 1 whole Onion, Diced
  • 1 can (5 Oz. Size) Mild Diced Green Chilis, Drained
  • 3 cloves Garlic, Chopped
  • 4 cups Gluten-Free Chicken Broth
  • 2 cups Diced Sweet Pototoes
  • 1-½ Tablespoon Cumin
  • 1 Tablespoon Chili Powder
  • ¼ teaspoons Red Pepper Flakes (optional)
  • 4 whole Boneless, Skinless Chicken Thighs
  • ¼ teaspoons Pepper
  • ¾ teaspoons Salt

Preparation

Put all ingredients into a slow cooker set on low. Cook for 6–8 hours on low.

Remove chicken thighs and place on a cutting board. Shred chicken with two forks and place back into crockpot. Taste and adjust seasoning to your taste. Add more salt and pepper if necessary or a bit more broth if too thick.

Serve with desired toppings, such as cheese, avocado, green onions, sour cream, jalapenos, lime wedges, tortilla chips.

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