Slow Cooker Mexican Chicken Soup

Name: Slow Cooker Mexican Chicken Soup
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6
Cuisine: Mexican
Ingredients: 30 oz Black Beans (2 15 oz cans black beans, rinsed); 1 piece Yellow Onion (1 onion, diced); 5 oz Chives (1 5 oz diced green chiles, drained); 3 pieces Garlic (3 garlic cloves, chopped); 4 cup Chicken Broth (4 cups gluten free chicken broth); 2 cup Sweet Potato (2 cups diced sweet potatoes); 1 ½ tbsp Cumin Seeds (1½ tbsp cumin); 1 tbsp Chili Powder (1 tbsp chili powder); 4 pieces Boneless Chicken Thighs (4 boneless, skinless chicken thighs); 0 pieces Salt and Pepper (salt and pepper to taste); 0 pieces Cheddar Cheese (cheddar cheese); 0 pieces Avocado (avocado); 0 pieces Scallion (green onions); 0 pieces Jalapeño (jalapenos); 0 pieces Lime (lime wedges)

495 minMexican

Servings6

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Gluten Free

Steps

1Put all ingredients into a slow cooker set on low.Cook for 6-8 hours on low.
2Remove chicken thighs and place on a cutting board. Shred chicken with two forks and place back into crock pot.Taste and adjust seasoning to your taste.
3Add more salt and pepper if necessary or a bit more broth if too thick.