Slow Cooker Mexican Chicken Soup
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (69)

Slow Cooker Mexican Chicken Soup

NUTRITION · PER SERVING490M COOK
CAL 24%·PRO 61%
CARBS 57G48% OF CAL
16G FIBER0G ADDED13G INTRINSIC28G OTHER13G TOTAL SUGAR
FAT 17G32% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty, chunky Mexican chicken soup slow-cooked with beans, corn, tomatoes, and warming spices. Top with cheese, sour cream, and avocado.

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Nutrition & ingredients

Ingredients

serves 7
  • 1 tbsp olive oil
  • 1 onion (, diced (brown, white, yellow))
  • 1 red capsicum/bell pepper (, large, diced)
  • 3 cloves garlic (, minced)
  • 3 cups (750ml) chicken broth/stock (, low sodium)
  • 800g / 28 oz canned black beans, drained ((2 cans, or other beans, Note 1))
  • 800g / 28 oz canned corn, drained ((2 cans, or 500g/1lb frozen or fresh corn))
  • 800g / 28oz crushed canned tomato (OR 700g tomato passata (Note 2))
  • 500g / 1 lb chicken breast
  • 1 tbsp dried oregano
  • 2 tsp cumin powder
  • 2 tsp paprika powder
  • 1 tsp each onion powder and garlic powder ((or 2 tsp of one of them))
  • 1 tsp cayenne pepper ((optional, adjust spiciness))
  • 1 tsp each salt + black pepper
  • Shredded cheese ((recommended))
  • Sour cream or yogurt ((recommended))
  • Coriander/cilantro ((recommended))
  • Lime wedges ((recommended))
  • Avocado, diced
  • Corn chips or tortillas (, for dunking)
PREP
10M
SODIUM
1536MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.