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Easy Slow Cooker Santa Fe Chicken Soup

Cook Time 6 hours
Servings 6

Ingredients

  • 2 chicken breasts
  • 2 cups black beans
  • 1 15 oz can of petite diced tomatoes drained
  • 1 can of Rotel tomatoes
  • 1 TBSP dried cumin
  • 1 TBSP dried garlic salt
  • 1 TBSP dried onion powder
  • 1 tsp mild chili powder
  • 1 carton of chicken broth
  • juice of one lime
  • 1 bunch of freshly chopped cilantro

Instructions

  1. Place the chicken, beans, tomatoes, Rotel, dried herbs and chicken broth into a slow cooker and stir to incorporate.
  2. Secure the lid and cook on low for 6-8 hours.
  3. Before serving, remove the chicken and shred with a fork and return back to the soup. Squeeze the lime juice over the soup, being careful to not add any of the seeds. Sprinkle the freshly chopped cilantro over the soup and stir well.
  4. Ladle the soup into serving bowls and top with cheese or tortilla chips if you wish.

Recipe Notes

To freeze, place in freezer safe bowls leaving a few inched of head space to allow for expanding. Stores well in the freezer for about 4 months. When you are ready to cook, simply thaw overnight in the refrigerator and heat up, or you can use the microwave to quickly thaw and warm the frozen soup.