Slow Cooker Mexican Chicken Soup

I always keep certain canned goods on hand to whip up standards. You can cook chicken thighs ahead of time and add to this slow cooker Mexican soup, or you can put boneless cuts of chicken in at the beginning of the cooking time. Slightly spicy, it's a terrific 'comfort' food!

• Preparation Time: 10 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 10 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
• 2 (15 ounce) cans chicken broth
• 1 tablespoon chopped fresh cilantro, or to taste (Optional)
• 2 (15 ounce) cans diced tomatoes
• 1 tablespoon sour cream, or to taste (Optional)
• 1 tablespoon shredded Cheddar cheese, or to taste (Optional)
• 6 boneless chicken thighs, or more to taste
• 1 tablespoon crushed tortilla chips, or to taste (Optional)

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.