Slow Cooker Mexican Chicken Soup
Servings: 8
Total Time: 8 hours 30 minutes
Ingredients
4 Chicken thighs, skinless, boneless
2 poblano peppers, seeded and chopped
1 jalapeno pepper, sliced
1 yellow onion, diced
10 cloves garlic, peeled and smashed
1 yellow pepper, seed and chopped
1/4 cup corn kernels
1 TBSP chili powder
1 TBSP ground cumin
1 tsp Kosher salt
1/4 tsp black pepper
1 28 oz can petite diced tomatoes, with juice
4 cups chicken broth
1 15 oz can black beans, drained and rinsed
Juice from 1/2 lime
1 tsp liquid smoke
Toppings: avocado, sour cream, grated cheddar and jack cheeses, tortilla chips, rice, lime wedges, hot sauce, and fresh cilantro leaves
Directions
1. Place all the ingredients except the toppings into a slow cooker.
2. Cover and turn on the low setting. Cook for 6 hours.
3. Remove and shred the chicken. return the chicken to the slow cooker. Cook an additional 2 hours.
4. Taste and season with salt and pepper to your liking.
5. Serve in bowls with any or all of the toppings.
2. Cover and turn on the low setting. Cook for 6 hours.
3. Remove and shred the chicken. return the chicken to the slow cooker. Cook an additional 2 hours.
4. Taste and season with salt and pepper to your liking.
5. Serve in bowls with any or all of the toppings.
