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Slow Cooker Chicken Soup with Beans
Your whole family is going to love this easy Tex-Mex chicken soup!
Course
Main Course
Cuisine
Mexican
Prep Time
10
minutes
Cook Time
5
hours
Total Time
5
hours
10
minutes
Servings
5
Calories
379
kcal
Ingredients
1 1/4
pounds
boneless, skinless chicken thighs
4
cups
unsalted chicken stock
15
oz
black beans
canned, rinsed and drained
14.5
oz
diced tomatoes
canned, unsalted
1
cup
yellow onion
chopped
1
cup
red or yellow bell pepper
chopped
1
cup
corn kernels
fresh or frozen
2
tablespoons
canned chipotle chiles in adobo sauce
chopped
2
cloves
garlic
minced
2
teaspoons
chilli powder
2
teaspoons
ground cumin
3/4
teaspoon
kosher salt
1/4
teaspoon
black pepper
2
tablespoons
fresh lime juice
1/2
cup
greek yogurt
plain, whole milk
1/2
cup
cilantro leaves
Instructions
In a 5-6 quart slow cooker combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili power, cumin, salt and pepper.
Cover and cook on low for 5 to 6 hours.
Remove the chicken. Place on a cutting board and shred with two forks.
Add chicken back to slow cooker and stir in lime juice.
To serve top evenly with yogurt and fresh cilantro.
Nutrition
Calories:
379
kcal
|
Carbohydrates:
42
g
|
Protein:
38
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
108
mg
|
Sodium:
606
mg
|
Potassium:
1117
mg
|
Fiber:
12
g
|
Sugar:
9
g
|
Vitamin A:
1425
IU
|
Vitamin C:
51.2
mg
|
Calcium:
110
mg
|
Iron:
4.9
mg