Ingredients
6
6 servings
- •2 lb boneless, skinless chicken breast
- •1 large onion, diced
- •3 cloves garlic, minced
- •1 tablespoon chili powder
- •2 teaspoons cumin
- •1 teaspoon paprika
- •1 teaspoon salt
- •1 teaspoon black pepper
- •6 cups chicken broth
- •1 can diced tomato
- •1 can black beans
- •1 cup heavy cream
- •1 cup cheddar cheese
- •1 cup monterey jack cheese
- •sour cream
- •cheese, grated
- •tortilla chip
- •fresh cilantro
- •tomato, diced
Instructions
- Place chicken, onion, garlic and spices into a 6-quart slow cooker.
- Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
- Set slow cooker to HIGH, cover and cook for 3 hours.
- After 3 hours remove and shred the chicken into bite-sized pieces.
- Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
- Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
- Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 1470
- Carbohydrate: 81g
- Fat: 97g
- Fiber: 6g
- Protein: 68g
- Sugar: 16g
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