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Slow Cooker Mexican-Style Chicken Soup
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Slow Cooker Mexican-Style Chicken Soup
Mexican flavors are infused into this easy slow cooker chicken soup.
Slow Cooker Mexican-Style Chicken Soup
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11 people Yepped this recipe
servings:
5
total time:
7 hours
added on
12/29/2018
recipe by:
Rae
INGREDIENTS
2 pounds bone-in skin-on chicken thighs
4 cups water
2 poblano peppers, chopped
2 serrano peppers, sliced
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
3 medium garlic cloves, chopped
4 ounces diced green chiles
1 tsp smoked paprika
1 tsp ancho powder
1 tsp cumin powder
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp liquid smoke
15-ounce can black beans with their juices
GARNISH:
freshly chopped cilantro
sliced avocado
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DIRECTIONS
Add the chicken thighs and water to a large slow cooker then cook, on HIGH, for about 3 hours or until the chicken is tender.
Remove the chicken thighs from the slow cooker and set aside.
Add the rest of the ingredients to the slow cooker and stir together.
Once the chicken is cool enough to handle shred the meat, discarding the skin and bones, then add the shredded chicken into the slow cooker.
Place the lid on the cooker and cook, on LOW, for 3 hours and up to 8 hours.
Garnish with chopped cilantro and avocado.
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Slow Cooker Mexican-Style Chicken Soup
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11 people Yepped this recipe 11 people Yepped this recipe
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