Busy Day Chicken Taco Soup with Avocado

By Karins_Cookin

Ingredients

• 4 frozen boneless chicken thighs
• 1 cup salsa
• 1 (4 oz) can diced green chile peppers
• 1 (15.5 oz) can pinto beans, drained
• 2 tsp chicken bouillon granules
• 2 cups water
• 1 (14.5 oz) can diced tomatoes
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Avocados, sour cream, grated cheese and tortilla chips

Details

Servings 4
Adapted from 365daysofcrockpot.com

Preparation

Step 1

1. Combine chicken, salsa, peppers, beans, bouillon, water, tomatoes, cumin, chili and garlic powder in the slow cooker.
2. Cover and cook on LOW for 4-6 hours.
3. Remove chicken and shred and add back into the slow cooker.
4. Serve soup with sliced avocados, sour cream, cheese and tortilla chips.