Slow Cooker Mexican Chicken Soup
Serves
8
Cost/Serving
$0.63
Serving Size: 1 1/2 cups
Ingredients
- 2 cans (14.5 ounces) diced tomatoes
- 3/4 cup dried black beans, rinsed
- 1 bag (16 ounces) frozen corn, thawed
- 3 cups water
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 1 pound skinless and boneless chicken breast, thawed
- Optional baked tortilla chips, chili flakes, chopped cilantro, jalapenos, lime, sliced or chopped avocado, salsa, light sour cream, or shredded cheese
Instructions
- Add all ingredients to the slow cooker. Cook for 4 to 6 hours on high. Or cook for 8 to 10 hours on low.
- Remove chicken right before serving. Shred using two forks. Stir shredded chicken into soup.
- Serve with choice of optional ingredients.
Tips
Use Mexican diced tomatoes to add spice.
This recipe can also be prepared on the stovetop. Substitute 1 (15 ounce) can of black beans (drained and rinsed) for the dried black beans and reduce the amount of water to 2 cups. Place all ingredients in a large saucepan, put the lid on the saucepan, heat to boiling, reduce heat to medium, and simmer for 20 minutes or until the chicken is fully cooked (165° F). Or follow the recipe for Mexican Chicken Soup
Nutrition Facts
8 servings per recipeServing Size: 1 1/2 cups
Amount Per Serving
Calories 210
- % Daily Value*
- Total Fat 3g
- 4%
- Saturated Fat 1g
- 5%
- Trans Fat 0g
- Cholesterol 35mg
- 12%
- Sodium 270mg
- 12%
- Total Carbohydrates 28g
- 10%
- Dietary Fiber 6g
- 21%
- Total Sugars 4g
- Includes 0g Added Sugars
- 0%
- Protein 19g
- Vitamin D 0mcg
- 0%
- Calcium 63mg
- 4%
- Iron 1mg
- 6%
- Potassium 602mg
- 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.
