Mexican

Slow-Cooker Chicken Burrito Soup is for Soup.

Slow-Cooker Chicken Burrito Soup takes 15 minutes to prepare.

Slow-Cooker Chicken Burrito Soup takes 360 minutes to cook.

Slow-Cooker Chicken Burrito Soup makes 8 servings.

The ingredients for Slow-Cooker Chicken Burrito Soup are:

1 clove Garlic, Minced
1 whole Onion, Diced
2 cans Rotel (10 Ounce Cans)
2 cans Kidney Beans, Drained And Rinsed (15 Ounce Cans)
2 cans Black Beans, Drained And Rinsed (15 Ounce Cans)
1 can Petite Diced Tomatoes, With The Juice (28 Ounce Can)
1 can Chicken Broth (14 Ounce Can)
1 envelope Taco Seasoning (1 Ounce Package)
2 teaspoons Chili Powder (or More To Taste)
1 Tablespoon Cumin (or More To Taste)
2-? pounds Boneless, Skinless Chicken Thighs, Cut Into Pieces (see Note Below)

Here is how you make Slow-Cooker Chicken Burrito Soup:

Put everything in the slow cooker and cook on high for 6 hours or on low for 8-10 hours, until the chicken is done. That?s it!All the ingredients are adjustable to your taste?sometimes I add extra diced tomatoes or extra black beans. Add everything but the chicken broth and then just add the broth to cover the ingredients; for me that usually ends up being 1 can. I also add red pepper flakes and Tobasco.When you are cutting the chicken thighs, just take the thigh as it comes in the package and cut it in rounds across the grain of the muscle?it will fall apart as it cooks. This is much easier than trying to cut the dang things into bite sized pieces. You don?t have to worry about trimming the meat any (it took me a long time to get to that point?I used to try to get off any fat or connective tissue, and it is just not necessary).Serving Size:?8 Servings

The nutritional information for Slow-Cooker Chicken Burrito Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 214.0

• Total Fat: 0.8 g
• Cholesterol: 12.9 mg
• Sodium: 1,325.7 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 9.8 g
• Protein: 14.7 g

Slow-Cooker Chicken Burrito Soup is Mexican cuisine.