Slow Cooker Mexican Chicken Soup
Ingredients
- 1 lb Chicken Thighs boneless, skinless
- 1 each Yellow Onion chopped
- 0.5 each Red Bell Pepper chopped
- 0.5 each Green Bell Pepper chopped
- 1 each Jalapeno Pepper chopped
- 3 cloves Garlic minced
- 8 oz El Pato Tomato Sauce
- 2 tablespoon Fresh Cilantro chopped
- 0.5 tablespoon Lime Juice
- 0.5 tablespoon Orange Juice
- 2 15 oz cans Pinto Beans drained
- 2 cups Chicken Broth
- 0.75 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 0.25 teaspoon Cumin
- 0.25 teaspoon Cayenne Pepper
- 0.5 teaspoon Chili Powder
Instructions
- Add all of the ingredients to your slow cooker except for the chicken and stir to fully combine.
- Add chicken thighs.
- Cook on low heat for 6-7 hours or on high heat for about 3-4 hours or until chicken is cooked through and fork tender.
- Shred chicken with two forks and stir soup to combine.
- Serve with your favorite toppings.
- Enjoy!
