Mexican Chicken Soup
Loaded with chicken and full of flavor, this soup is hearty, healthy and delicious!
Servings: 6 1 1/2 c servings
Calories: 282kcal
Equipment
Ingredients
- 1 1/2 pounds chicken breasts diced
- 3 cups chicken broth
- 1 15.25-ounce can black beans drained and rinsed
- 1 10 ounce can diced tomatoes & green chilis (ex. Rotel tomatoes)
- 2 cups frozen corn
- 1 16-ounce jar chunky salsa
- 1 1-ounce packet taco seasoning
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro
- sour cream, cheddar cheese, jalapenos, corn chips, avocados, etc. for topping optional
Instructions
- Add all ingredients (except for cilantro and toppings) to a slow cooker; stir.
- Cook on high for 4 hours.*
- Stir in the cilantro and serve with toppings!
Notes
*NOTE: This soup can be made a couple different ways....
Slow Cooker on High Heat: 4 hours
Slow Cooker on Low Heat: 6-8 hours
Stovetop: Medium High Heat for 20-30 minutes, or until chicken is cooked through
Nutrition
Serving: 1.5c | Calories: 282kcal | Carbohydrates: 26g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 55.5mg | Sodium: 2138mg | Potassium: 723mg | Fiber: 6g | Sugar: 7g | Vitamin A: 491IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2.5mg