slow cooker mexican soup
In effort to save time I've become obsessed with my slow-cooker. I love how I can just throw a few things into it and let it go and get meals that look like I've spent hours in the kitchen. This is one of them! Can sub chicken with pork or beef, even ground beef.
prep time
5 Min
cook time
4 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 1 pound boneless chicken thighs
- 1 can corn
- 1 can black beans, drain & rinse
- 1 can diced tomatoes
- 1 can green chilies
- 1 medium onion, diced
- 1-2 - jalapeno peppers, seeded and chopped (optional, but so yummy)
- 2 packages taco seasoning mix
- - shredded cheddar cheese (optional for topping)
How To Make slow cooker mexican soup
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Step 1I always line my slow cooker, makes an easy dinner even better. Put the chicken in raw (but thawed) first.
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Step 2Dump in each can (don't drain the tomatoes, corn and chilies), the chopped onions & jalapeno peppers and 2 packages of taco seasoning. Add about one cup of water, give it a quick stir to incorporate the seasoning.
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Step 3Cook on high for 2-3 hours or low for 4-5 hours. Pull out chicken and shred, making sure it is done through. Stir chicken back into the mix, turn off the slow cooker.
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Step 4We like to serve this over rice and with a sprinkle of cheddar cheese on top and occasionally a dollop of sour cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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