This Mexican inspired slow cooker soup takes only minutes to prepare.
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1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon salt
1 (28-ounce) package boneless skinless chicken thighs
2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
2 (10-ounce) cans diced tomatoes with green chiles
1 (15-ounce) can black beans, drained, rinsed
1 cup frozen corn kernels
1 (14.5-ounce) can chicken broth
Sour cream, if desired
Chopped fresh cilantro leaves, if desired
Lime wedges, if desired
Combine all chicken ingredients except chicken in bowl; rub over chicken thighs.
Melt butter in 12-inch skillet until sizzling. Add chicken thighs; cook over medium heat 4-6 minutes, turning once, or until browned.
Place chicken thighs into bottom of slow cooker. Add all remaining soup ingredients.
Cover; cook on Low heat setting 4-5 hours or High heat setting 2-3 hours or until chicken pulls apart easily with a fork.
Remove chicken from slow cooker with slotted spoon. Shred using 2 forks. Return shredded chicken to slow cooker; stir.
Ladle soup into bowls. Sprinkle with tortilla strips. Serve with sour cream, cilantro and lime wedges, if desired.
Explore reviews fromour online community
I made this in my Dutch oven on the stove and simmered it for about an hour. Excellent flavor!! We really enjoyed adding the crunch of tortillas, and the creaminess of cheese and avocado with this warm and hearty soup. We will definitely be making this again.
Very tasty. Added tortilla strips, sour cream and shredded cheese to the top and it was delicious. My kids loved it too.
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