Appetizers / Soups / Salads

Crock Pot Mexican Chicken, Blackbean, Tomato Soup takes several minutes to prepare.

Crock Pot Mexican Chicken, Blackbean, Tomato Soup takes several minutes to cook.

Crock Pot Mexican Chicken, Blackbean, Tomato Soup makes 6 servings.

The ingredients for Crock Pot Mexican Chicken, Blackbean, Tomato Soup are:

Ingredients
3 chicken thighs, skin removed
10-ounce can diced tomatoes
with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

Here is how you make Crock Pot Mexican Chicken, Blackbean, Tomato Soup:

DirectionsPlace the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Serve sprinkled with cilantro and grated cheese.Serving Size: Makes (6) 5 oz servingsNumber of Servings: 6Recipe submitted by SparkPeople user CLYNNTHOMAS.

The nutritional information for Crock Pot Mexican Chicken, Blackbean, Tomato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 221.7

• Total Fat: 7.0 g
• Cholesterol: 60.7 mg
• Sodium: 386.1 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 4.9 g
• Protein: 20.8 g