Slow Cooker Mexican Chicken Soup
The recipe Slow Cooker Mexican Chicken Soup is ready in roughly 8 hours and 10 minutes and is definitely a great gluten free option for lovers of Mexican food. This recipe serves 6 and costs $3.07 per serving. One serving contains 575 calories, 35g of protein, and 29g of fat. It works well as a rather pricey main course for Autumn. This recipe from Foodista requires green onions, cheddar cheese, sweet potatoes, and salt and pepper. 1 person has made this recipe and would make it again. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. Users who like
Instructions
- 1
Put all ingredients into a slow cooker set on low.Cook for 6-8 hours on low.
- 2
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.
- 3
Add more salt and pepper if necessary or a bit more broth if too thick.
Recipe from foodista.com
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Ingredients (15)
- •2 15 oz cans black beans, rinsed
- •1 onion, diced
- •1 5 oz diced green chiles, drained
- •3 garlic cloves, chopped
- •4 cups gluten free chicken broth
- •2 cups diced sweet potatoes
- •1½ tbsp cumin
- •1 tbsp chili powder
- •4 boneless, skinless chicken thighs
- •salt and pepper to taste
- •cheddar cheese
- •avocado
- •green onions
- •jalapenos
- •lime wedges