Description
Put this soup in your slow cooker before you start your day, forget about it and come home to a comforting, flavorful meal.
Ingredients
Scale
- 1.5 pounds boneless (skinless chicken breasts)
- 2 cup chopped sweet onion {about 1/2 of an onion}
- 1 cup chopped green pepper {about 1/2 of a green pepper}
- 1 cup chopped red pepper {about 1/2 of a red pepper}
- 1– 15 ounce can black beans (drained and rinsed)
- 1– 4 ounce can of diced green chilies
- 4 cups chicken broth
- 1 cup salsa {I used a Roasted Tomato Salsa}
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne red pepper
- 2 cups Sharp Cheddar Cheese (or cheese of your choice )
- 1 cup Shredded Mexican 3 Cheese
Instructions
- Place the chopped onion and peppers in the bottom of a 5-qt. slow cooker. Nestle the chicken breasts into the vegetables.
- In a large bowl put the diced green chilies, chicken broth, salsa, water, cumin, chili powder, paprika and cayenne red pepper and stir until combined.
- Pour the chicken broth mixture over the chicken breasts and vegetables.
- Turn the slow cooker on low for 4 hours. When the soup is done cooking use two forks to shred the chicken and put it back into the slow cooker. Add the 1 cup of shredded Wisconsin Sharp Cheddar Cheese and the shredded Mexican 3 cheese. Cover the slow cooker and let the cheese melt for 15 minutes.
- Serve the Slow Cooker Cheesy Chicken Mexican Soup warm with the garnishes of your choice.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup, Dinner, Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 497 kcal