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.