Description
This gluten-free Slow Cooker Mexican Chicken Soup is packed with spicy Mexican flavors. It’s super easy to prepare on a weeknight or on the weekend for a football watching crowd.
Ingredients
- 2 cans (15 Oz. Size) Black Beans
- 1 whole Onion, Diced
- 1 can (5 Oz. Size) Mild Diced Green Chilis, Drained
- 3 cloves Garlic, Chopped
- 4 cups Gluten-Free Chicken Broth
- 2 cups Diced Sweet Pototoes
- 1-½ Tablespoon Cumin
- 1 Tablespoon Chili Powder
- ¼ teaspoons Red Pepper Flakes (optional)
- 4 whole Boneless, Skinless Chicken Thighs
- ¼ teaspoons Pepper
- ¾ teaspoons Salt
Preparation
Put all ingredients into a slow cooker set on low. Cook for 6–8 hours on low.
Remove chicken thighs and place on a cutting board. Shred chicken with two forks and place back into crockpot. Taste and adjust seasoning to your taste. Add more salt and pepper if necessary or a bit more broth if too thick.
Serve with desired toppings, such as cheese, avocado, green onions, sour cream, jalapenos, lime wedges, tortilla chips.
