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    Slow Cooker Mexican Chicken Soup


    This Slow Cooker Mexican Chicken Soup is packed with spicy Mexican flavors. It's super easy to prepare on a weeknight or on the weekend .. and it's gluten-free. Enjoy!!

    Ingredients

    2 15 oz cans black beans, rinsed
    1 onion, diced
    1 5 oz can mild diced green chilis, drained
    3 garlic cloves, chopped
    4 cups gluten free chicken broth (1 32 oz box)
    2 cups diced sweet potatoes
    1½ tbsp cumin
    1 tbsp chili powder
    one sprinkle of red pepper flakes (optional)
    4 boneless, skinless chicken thighs
    salt and pepper to taste
    toppings: cheese, avocado, green onions, sour cream, jalapenos, lime wedges, tortilla

    DirectionsPut all ingredients into a slow cooker set on low. Cook for 6-8 hours on low. Remove chicken thighs and place on a cutting board. Shred chicken with two forks and place back into Crock Pot. Taste and adjust seasoning to your taste. Add more salt and pepper if necessary or a bit more broth if too thick.

    Source

    How MIPS and other Acronyms Devalue Our Work As Ph...
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    Wednesday, 28 September 2022

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