Slow Cooker Mexican Chicken Soup
This slow cooker Mexican Chicken Soup is an easy, healthy dinner made with tender shredded chicken, beans and bold flavours — just 5 minutes prep!
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Servings: 6 serves
Calories: 257kcal
Cost: $10
Equipment
- slow cooker (crockpot)
Ingredients
- 350 g chicken breasts
- 1 brown onion finely chopped
- 1 tsp minced garlic
- 400 g black beans rinsed and drained
- 400 g diced tomatoes canned
- 1 cup corn frozen or tinned
- 300 g enchilada sauce or salsa
- 500 ml (2 cups) chicken stock liquid
- 30 g taco seasoning
- grated cheese, sour cream, avocado and corn chips, to serve optional
Instructions
- Place the chicken pieces, chopped onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker.
- Mix the taco seasoning packet mix into the chicken stock. Pour into the slow cooker.
- Cook for 4 hours on high or 6 hours on low and then remove and shred the chicken.
- Return the shredded chicken to the slow cooker and stir.
- Leave for a further 10 minutes.
- Serve with a dollop of sour cream, grated cheese, chopped avocado and corn chips (optional).
Notes
RECIPE NOTES & TIPS:
- Shred chicken for best flavour
- Use thighs for juicier meat
- Adjust thickness with extra stock
- Control spice level to suit family
- Freezes well for easy meals
Nutrition
Calories: 257kcal | Carbohydrates: 36g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 1027mg | Potassium: 745mg | Fiber: 9g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 13.4mg | Calcium: 48mg | Iron: 3.2mg
