Slow Cooker Mexican Chicken Soup

Chicken thighs join chile peppers, tomatoes, and beans in this slow cooker Mexican chicken soup that's as easy as it is delicious!

• Preparation Time: 10 mins
• Cooking Time: 6 hr 35 mins
• Total Time: 6 hr 45 mins
• Calories: 344 Calories

Ingredients

• 1 (4 ounce) can diced green chiles
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can whole kernel corn, drained
• 1 (1.25 ounce) package taco seasoning mix
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 tablespoon chopped fresh cilantro, or to taste
• 2 (15 ounce) cans chicken broth
• 1 tablespoon sour cream, or to taste
• 1 tablespoon shredded Cheddar cheese, or to taste
• 2 (15 ounce) cans diced tomatoes
• 6 boneless chicken thighs, or more to taste
• 1 tablespoon crushed tortilla chips, or to taste

Recipe Instructions

Step 1

Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.

Step 2

Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.

Step 3

Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.