Crock Pot Mexican Chicken, Blackbean, Tomato Soup
- Number of Servings: 6
Ingredients
Ingredients3 chicken thighs, skin removed10-ounce can diced tomatoeswith green chiles1 1/2 cups cooked black beans1 1/2 cups chicken broth1 1/2 cups water1 yellow onion, finely chopped3 garlic cloves, finely minced1 jalapeno, finely chopped1/2 teaspoon ground cumin1/2 teaspoon chili powderJuice of 1/2 lemon3 tablespoons finely chopped fresh cilantro1/2 cup shredded Monterey Jack cheese
Directions
Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Serve sprinkled with cilantro and grated cheese.
Serving Size: Makes (6) 5 oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Serve sprinkled with cilantro and grated cheese.
Serving Size: Makes (6) 5 oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 7.0 g
- Cholesterol: 60.7 mg
- Sodium: 386.1 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.9 g
- Protein: 20.8 g
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