HEALTHY SLOW COOKER TEX MEX CHICKEN SOUP
This healthy slow cooker Tex Mex chicken soup is a one-pot meal bursting with authentic Mexican flavors. Packed with fresh ingredients and slow-cooked to tender perfection, it’s perfect for cozy evenings and makes a wholesome, flavorful dinner with minimal effort.
Ingredients
Ingredients
- ½ cup white onion diced
- 4 ounces green chiles
- 2 cloves garlic clove minced
- 1 14.5-ounce can tomatoes
- 1 20-ounce container Chicken Broth used Swanson®
- 1½ cup vegetable juice cocktail spicy style
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ tablespoon Worcestershire sauce
- 1 15-ounce can shoepeg corn drained
- 1 15-ounce can black beans drained
- ½ pound chicken breasts skinless, boneless
- 3 6-inch flour tortillas cut into strips
- 4 ounces Cheddar cheese
- 2 ounces sour cream or Greek yogurt
- 1 tablespoon fresh cilantro chopped
Instructions
Instructions
- Spray slow cooker with non-stick spray.
- Cut chicken into 2-inch chunks and add to the slow cooker.
- Combine onion, green chilies, garlic, tomatoes, chicken broth, vegetable juice cocktail, cumin, chili powder, salt, pepper and Worcestershire sauce in a bowl. Stir to combine. Pour over chicken in slow cooker.
- Cook on low for 4 hours or high for 2 hours.
- Drain corn and black beans and add to slow cooker. Cook on low for one hour.
- Cut flour tortillas on a cookie sheet and bake in a 350-degree oven 10 minutes until browned and crisp.Serve soup hot with tortillas, cheese, yogurt or sour cream and fresh cilantro.
Notes
Cool your soup at room temp for about 30 minutes before storing, so it doesn’t get watery or mushy. Use airtight containers in the fridge, keep your soup fresh for 3 to 4 days max. Freeze for longer storage in portioned containers. Reheat on the stove low and slow, stirring occasionally to preserve broth depth.