Makes 4-6 servings
Ideal slow cooker size: 3 quart
Cooking time: 6-7 hours on low or 4-5 hours on high
4 frozen boneless chicken thighs (if they’re not frozen, cut down on the time)
1 cup salsa (I used mild)
1 (4 oz) can diced green chile peppers
2 (15.5 oz) cans pinto beans, drained
2 cups chicken broth
1 (14.5 oz) can petite diced tomatoes
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Toppings: Diced avocados, sour cream, grated cheese, tortilla chips, cilantro and lime
1. Combine chicken, salsa, peppers, beans, broth, tomatoes, cumin, chili and garlic powder in the slow cooker.
2. Cover and cook on LOW for 6-7 hours.
3. Remove chicken and shred and add back into the slow cooker.
4. Serve soup with sliced avocados, sour cream, cheese, tortilla chips, cilantro and lime.