As you can tell from my meal choices, we love Mexican food! This is a wonderful, hearty, warm-you-up-on-a-cold-winter-night kind of soup! AND if you don't add the toppings, it is just chicken and vegetables! Pretty healthy! :-)4 Bone-in chicken thighs, skinned
1 cup finely chopped onion
1 can (14 oz) fat-free chicken both
1 can (14 1/2 oz) diced tomatoes with Mexican seasoning or diced tomatoes with green chilies, undrained
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
1 can (4 oz) chopped mild green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
Optional toppings: sour cream, sliced avocado, shredded cheese, chopped cilantro, fried tortilla strips
1. Coat Crock-Pot slow cooker with nonstick cooking spray. Add all ingredients, except toppings. Cover; cook on HIGH 3 to 4 hours or until chicken is done.
2. Remove chicken with slotted spoon. De-bone and chop chicken. Return to Crock-Pot slow cooker and stir well. Serve in bowls. Top as desired.
Note: To skin chicken easily, grasp skin with paper towel and pull away. Repeat with fresh paper towel for each piece of chicken, discarding skins and towels.
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