Slow Cooker Chicken Soup with Beans
Your whole family is going to love this easy Tex-Mex chicken soup!
Servings 5
Calories 379kcal
Ingredients
- 1 ¼ 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
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lime juice
- ½ cup greek yogurt plain, whole milk
- ½ 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