1Chopped Avocado, Sour Cream, And Corn Chipsto serve
Nutrition Information
Qty per 412g serve
Qty per 100g
Energy
297.49013114754kcalcal
72.206342511539kcalcal
Protein
23.453727797721gg
5.6926523780877gg
Fat (total)
5.0776319650382gg
1.2324349429704gg
- saturated
2.5347109744209gg
0.61522111029634gg
Carbohydrate
39.226355492328gg
9.5209600709534gg
- sugars
7.8625119400656gg
1.9083766844819gg
Dietary Fibre
10.412819917764gg
2.5273834751855gg
Sodium
578.9702295082mgmg
140.526754735mgmg
Nutritional information does not include the following ingredients: chopped avocado, Sour cream, and corn chips
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Slow Cooker Mexican Chicken Soup is full of bold Mexican flavours. It is also so easy to make, just throw it all in and watch it cook! This recipe is perfect for crazy busy run-the-kids-everywhere kind of day.
Add together the chicken, chopped onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker.
Mix the taco seasoning packet into the chicken stock and pour into the slow cooker.
Cook for 4 hours on high or 6 hours on low and then remove and shred the chicken.
Return the shredded chicken to the slow cooker and stir. Then leave for 10 minutes.
Serve with a dollop of sour cream, chopped avocado and corn chips.
Recipe Hints and Tips:
If you prefer your soup to have a bit of extra heat - simply add some chilli powder to the slow cooker as per your preferred taste.
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