Slow Cooker Mexican Chicken Soup

Name: Slow Cooker Mexican Chicken Soup Recipe
Prep time: 5 min
Cook time: 420 min
Total time: 425 min
Yield: 6
Ingredients: 4 Chicken Breasts (thawed); 2 cups Salsa; 2 tsp Garlic; 2 tsp Cumin; 2 tsp Chili Powder; 2 tsp Black Pepper; 1 tsp Cayenne Pepper; 1 tbsp Cilantro; 1 cup Corn; 1/2 cup Onion; 1 cup Black Beans; 1 cup Chicken Broth

(3)

Minutes to Prepare: 5
Minutes to Cook: 420

Number of Servings: 6

Ingredients

4 Chicken Breasts (thawed)2 cups Salsa2 tsp Garlic2 tsp Cumin2 tsp Chili Powder2 tsp Black Pepper1 tsp Cayenne Pepper1 tbsp Cilantro1 cup Corn1/2 cup Onion1 cup Black Beans1 cup Chicken Broth

Directions

Combine all ingredients in slow cooker and cook on low for 6 hours.

Take out cooked chicken breasts, shred, and return to slow cooker.

Cook an additional hour.

Makes 6 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user NATTYANN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 169.2
Total Fat: 2.0 g
Cholesterol: 27.9 mg
Sodium: 680.4 mg
Total Carbs: 21.9 g
Dietary Fiber: 5.5 g
Protein: 17.9 g

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Member Reviews

GOROSIEO
Love this! Lots of spices. I have made it and passed the recipe on to my whole family. I didn't have corn or cilantro and used northern beans instead because that's what I had. The salsa and spices make the recipe. I've had it served over rice. I served over vegetables. You cold do anything. Great! - 1/10/11
BOWESDE
We used an entire can of black beans, omitted the cilantro and cooked in the crock pot for 8 hours. It was more chili/stew consistency, but, Wonderful! My daughter and I ate as 'soup' and my husband and son filled tortillas and made OUTSTANDING burritos! - 10/16/08
NELJOHN1
My husband and I love this recipe although I make it without the cayanne. Quick easy and delicious! - 7/20/08