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Slow Cooker Mexican Chicken Soup




Source of Recipe


unknown


List of Ingredients




2 cans (14.5 oz) diced tomatoes
¾ cup dried black beans, rinsed
1 bag (16 oz) frozen corn
3 cups water
1 tsp chili powder, or to taste
1 pound skinless boneless chicken breast
Optional ingredients – baked tortilla chips, chili flakes, chopped cilantro, jalapenos, lime, sliced or chopped avocado, salsa, light sour cream, or shredded cheese

Recipe



Add all ingredients to the slow cooker. Cook 4-6 hours on high, or 8 – 10 hours on low. Remove chicken right before serving. Shred using two forks. Stir shredded chicken into soup. Serve with optional ingredients as desired.