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Slow Cooker Mexican Chicken Soup

A hearty chicken soup with south of the border flavors: peppers, corn, tomatoes, black beans, cumin simmered in the slow cooker. An easy meal for us busy people.
Slow Cooker Mexican Chicken Soup

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Servings: 8
Total Time: 8 hours 30 minutes
Recipe by: Rae


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


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.

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Slow Cooker Mexican Chicken Soup

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