Slow Cooker Mexican Chicken Soup
Iowa State University Extension and Outreach
FEBRUARY 20, 2024
Serving Size: 1 1/2 cups | Serves: 8 Ingredients: 2 cans (14.5 ounces) diced tomatoes 3/4 cup dried black beans, rinsed 1 bag (16 ounces) frozen corn, thawed 3 cups water 1 teaspoon chili powder 1/4 teaspoon pepper 1 pound chicken breast, thawed Optional: baked tortilla chips, chili flakes, chopped cilantro, jalapenos, lime, sliced avocado, salsa, light sour cream, shredded cheese Directions: Add all ingredients to the slow cooker.
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