Slow Cooker Mexican Chicken Soup


2 15 oz cans black beans, rinsed
1 onion, diced
1 5 oz can mild diced green chilis, drained
3 garlic cloves, chopped
4 cups gluten free chicken broth (1 32 oz box)
2 cups diced sweet potatoes
1½ tbsp cumin
1 tbsp chili powder
one sprinkle of red pepper flakes (optional)
4 boneless, skinless chicken thighs
salt and pepper to taste
toppings: cheese, avocado, green onions, sour cream, jalapenos, lime wedges, tortilla


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 Crock Pot.
Taste and adjust seasoning to your taste. Add more salt and pepper if necessary or a bit more broth if too thick.


This 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. {gluten free}


Saturday, October 22, 2016 - 10:36am


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