Slow Cooker Mexican Chicken Soup

1. 1

   Set slow cooker to low setting. Combine all ingredients except chips and cheese. Make sure that your chicken breasts are covered by the liquid. Cook on low for 8 hours.

2. 2

   After 8 hours, shred the chicken breasts with a fork and add back to the liquid. Stir in the shredded meat. Serve topped with cheese and crumbled chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.