Slow Cooker Mexican Chicken Soup

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}

5 from 1 vote

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings:

Ingredients

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
1 ½ tablespoon cumin
1 tablespoon 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 chips

Instructions

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.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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