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Slow Cooker Mexican Chicken Soup

Name: Slow Cooker Mexican Chicken Soup
Cook time: 490 min
Total time: 490 min
Yield: 6 servings
Ingredients: 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

By Foodista8 hr 10 min6 servings

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