Slow Cooker Mexican Soup
Can sub chicken with pork or beef, even ground beef.
1 lbboneless chicken thighs
1 can(s)black beans, drain & rinse
1 can(s)diced tomatoes
1 can(s)green chilies
1 mediumonion, diced
1-2jalapeno peppers, seeded and chopped (optional, but so yummy)
2 pkgtaco seasoning mix
·shredded cheddar cheese (optional for topping)
How to Make Slow Cooker Mexican Soup
- I always line my slow cooker, makes an easy dinner even better.
Put the chicken in raw (but thawed) first.
- Dump 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.
- Cook 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.
- We like to serve this over rice and with a sprinkle of cheddar cheese on top and occasionally a dollop of sour cream.