Slow Cooker Mexican Chicken SoupSo full of flavour, it'd make you say "Andale!"

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.

serves

time needed

10 mins prep4 hrs cook

ingredients

difficulty

Easy

rating (click to rate)

3.9 based on 8 ratings, click to rate

Please Note Nutritional information is provided as a guide only and may not be accurate.

NUTRITION INFORMATION
	Qty per 414g serve	Qty per 100g
Energy	1265kJ	305kJ
Protein	24g	6g
Fat,total	5.5g	1.3g
-saturated	2.78g	0.67g
Carbohydrate	39g	9g
-sugars	7.9g	1.9g
Dietary Fibre	10.4g	2.5g
Sodium	580mg	140mg

Ingredients

2 Chicken Breasts (skin removed)
1 Clove Garlic
1 Brown Onion finely chopped
400 grams Kidney Beans (tinned), rinsed and drained
400 grams Tomatoes (tinned), diced
1 cup Frozen Corn
300 grams Salsa
2 cups Chicken Stock
1/4 Taco Seasoning 1/4 cup
1 small Chopped Avocado, Sour Cream, And Corn Chips to serve

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Method

Nutrition

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.