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Easy Slow Cooker Mexican Chicken Soup
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Easy Slow Cooker Mexican Chicken Soup
An easy-to-make hearty chicken soup with south of the border flavors: peppers, corn, tomatoes, black beans, and cumin simmered in the slow cooker.
Easy Slow Cooker Mexican Chicken Soup
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10 people Yepped this recipe
servings:
8
total time:
6 hours
added on
03/17/2018
recipe by:
Rae
INGREDIENTS
4 pounds bone-in chicken thighs
2 poblano peppers, seeded and chopped
1 jalapeno pepper, sliced
1 medium yellow onion, diced
10 medium garlic cloves, peeled and smashed
1 medium yellow bell pepper, seed and chopped
28-ounce can petite diced tomatoes, with juice
15-ounce can black beans, drained and rinsed
1/4 cup corn kernels
4 cups water
1 TBSP fresh lime juice
1 tsp liquid smoke
1 TBSP
chili powder
1 TBSP ground cumin
salt & freshly ground black pepper
OPTIONAL TOPPINGS:
sliced avocado
sour cream
shredded cheese
fresh cilantro
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DIRECTIONS
Stir all the ingredients, except the toppings, into a large slow cooker along with 2 tsp salt and 1/4 tsp black pepper.
Place the lid on the slow cooker and cook, on LOW heat, for about 5 hours or until chicken is very tender.
Remove the chicken thighs from the slow cooker then shred the chicken using two forks, discarding any skin and bone.
Stir the shredded chicken back into the slow cooker then season the soup with salt & pepper to taste.
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