From RecipeTin Eats
Slow Cooker Mexican Chicken Soup
- Time
- 8 hr 10 min
- Makes
- 7
- Ingredients
- 21
17 things you may not have.
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Ingredients
- 1 tbsp olive oil
- 1 onion (, diced (brown, white, yellow))
- 1 red capsicum/bell pepper (, large, diced)
- 3 cloves garlic (, minced)
- 3 cups (750ml) chicken broth/stock (, low sodium)
- 800g / 28 oz canned black beans, drained ((2 cans, or other beans, Note 1))
- 800g / 28 oz canned corn, drained ((2 cans, or 500g/1lb frozen or fresh corn))
- 800g / 28oz crushed canned tomato (OR 700g tomato passata (Note 2))
- 500g / 1 lb chicken breast
- 1 tbsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika powder
- 1 tsp each onion powder and garlic powder ((or 2 tsp of one of them))
- 1 tsp cayenne pepper ((optional, adjust spiciness))
- 1 tsp each salt + black pepper
- Shredded cheese ((recommended))
- Sour cream or yogurt ((recommended))
- Coriander/cilantro ((recommended))
- Lime wedges ((recommended))
- Avocado, diced
- Corn chips or tortillas (, for dunking)
Nutrition · per serving
823 g per serving
- Calories
- 352 kcal
- Fat
- 7 g
- Fiber
- 11 g
- Sugar
- 7 g
- Sodium
- 1215 mg
- Protein
- 28 g
- Cholesterol
- 46 mg
- Carbohydrate
- 46 g
- Saturated fat
- 1 g
As published by RecipeTin Eats.
The method
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