575 kcalSlow Cooker Mexican Chicken Soup
420 min serves 6
Gluten-Free
35gprotein48gcarbs29gfat
Ingredients
- •30 oz black beans
- •1 onion
- •5 oz canned diced green chiles
- •3 garlic cloves
- •4 cups chicken broth
- •2 cups sweet potatoes
- •1½ tbsp cumin
- •1 tbsp chili powder
- •4 chicken thighs
- •salt and pepper
- •cheddar cheese
- •1 avocado
- •1 green onions
- •1 jalapenos
- •1 lime
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Method
Adapted from foodista.com
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.