• 4 chicken, thighs, bone-in, skin removed
  • 1 onion, medium, finely chopped
  • 14 oz. tomatoes, diced
  • 14 oz. chicken, broth
  • 15 oz. black bean
  • 1 c. corn, frozen
  • 4 oz. green chiles, chopped, mild (I use mild, but you may like it hot, so you can use medium or hot)
  • 2 tsp. cumin
  • 1 T. chili powder
  • 1 tsp. salt

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Love this soup! Slow Cooker Mexican Chicken and Black Bean Soup is perfect for those that love some heat in their soup. TASTY!

  1. Spray the inside of the slow cooker with nonstick cooking spray.
  2. Combine all the ingredients EXCEPT toppings.
  3. Cover. Cook on High for 3-4 hours or until chicken is cooked.
  4. Remove chicken from soup with a slotted spoon to leave the juices in the slow cooker.
  5. Let cool slightly, debone and chop the chicken.
  6. Return to the slow cooker, and stir well.

NOTE: Optionals toppings: Sliced avocado, shredded cheese, sour cream, fresh cilantro, and/or fried tortilla strips.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Mexican

 

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