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Slow Cooker Mexican Chicken Soup

Serves

Serves Icon

8

Cost/Serving

Cost Per Serving Icon

$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

  1. Add all ingredients to the slow cooker. Cook for 4 to 6 hours on high. Or cook for 8 to 10 hours on low.
  2. Remove chicken right before serving. Shred using two forks. Stir shredded chicken into soup.
  3. Serve with choice of optional ingredients.

Tips

Use Mexican diced tomatoes to add spice.

Print Recipe

Print Recipe

Nutrition Facts

8 servings per recipe
Serving Size: 1 1/2 cups
Amount Per Serving

Calories 210

 
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat 0g
 
Cholesterol 35mg
12%
Sodium 270mg
11%
Total Carbohydrates 28g
9%
Dietary Fiber 6g
24%
Total Sugars 4g
 
Added Sugars
NA*
Protein 19g
 
Vitamin D 0
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 avaliable for the recipe. We will be updating the information shortly.