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Crock Pot Mexican Chicken Soup

Crock Pot Mexican Chicken Soup is a great meal for any time.  Finish it off with all of your favorite toppings!

Course Soup
Cuisine Mexican
Keyword Crock Pot Mexican Chicken Soup
Prep Time 12 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 42 minutes
Servings 6
Calories 198 kcal
Author Yvonne

Ingredients

  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 pounds boneless skinless chicken breasts
  • 4 c chicken broth
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp salt
  • 2 15 oz cans Great Northern White Beans, drained and rinsed

Instructions

  1. Scatter the onion and garlic about the base of your slow cooker. Arrange the chicken breasts evenly over the top.
  2. In a medium bowl, whisk the chicken broth, cumin, oregano, smoked paprika, chili powder, and salt. Pour over the chicken. Cook on low for about 6 hours. Remove the lid and shred the chicken using two forks and pulling against the grain of the meat. Stir in beans.
  3. Add more broth or a little water if you think that the soup is too thick for your liking, and then return the lid to cover. Continue cooking for an additional 30 minutes to allow the beans to warm.
  4. Serve with shredded cheddar cheese, sour cream, fresh cilantro, and an additional dusting of smoked paprika.

Recipe Notes

Adapted from Stay For Dinner

Nutrition Facts
Crock Pot Mexican Chicken Soup
Amount Per Serving
Calories 198 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 96mg32%
Sodium 949mg41%
Potassium 752mg21%
Carbohydrates 4g1%
Protein 33g66%
Vitamin A 455IU9%
Vitamin C 14.8mg18%
Calcium 39mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.