Easy Mexican Chicken Soup in the Slow Cooker
A delicious and easy chicken soup recipe
Servings: 6 Servings
- 1 large onion chopped
- 4 garlic cloves minced
- 2 pounds boneless skinless chicken breasts
- 6 cups chicken broth
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt
- 30 ounces canned Great Northern beans (white beans), drained and rinsed. 2 cans.
Scatter the onion and garlic about the base of your slow cooker. Arrange the chicken breasts evenly over the top.
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. 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.
Serve with shredded cheddar cheese, sour cream, fresh cilantro, and an additional dusting of smoked paprika.
Calories: 365kcal | Carbohydrates: 38g | Protein: 42g | Fat: 4g | Fiber: 8g | Sugar: 1g