Slow Cooker Chicken Soup with Beans
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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 379kcal

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: 379kcal | Carbohydrates: 42g | Protein: 38g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 606mg | Potassium: 1117mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1425IU | Vitamin C: 51.2mg | Calcium: 110mg | Iron: 4.9mg