Slow Cooker Mexican Cheesy Chicken Soup
Ingredients
1.5 lbs. boneless, skinless chicken breasts
2 cup chopped sweet onion
1 cup chopped green pepper
1 cup chopped red pepper
15 oz. can black beans, drained and rinsed
4 oz. can of diced green chilies
4 cups chicken broth
1 cup salsa
1 cup water
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne red pepper
1 cup Shredded Sharp Cheddar Cheese
1 1/2 cups Shredded Mexican 3 Cheese
Garnishes:
Avocado, chopped
Fresh cilantro, chopped
Red onion, chopped
Sour cream
Extra cheese
Directions
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.
