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Slow Cooker Chipotle Chicken Burrito Bowl Soup
No need to keep wasting money on takeout! This Slow Cooker Chipotle Chicken Burrito Bowl Soup is super easy to make and healthier than traditional rice bowls. Perfect for family dinners this fall!
Course
Soup
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
10
minutes
minutes
Servings
6
Calories
303
kcal
Author
Jennifer Draper
Ingredients
1
pound
boneless skinless chicken thighs
15
oz
canned pinto beans, drained and rinsed
16
oz
frozen sweet corn kernels
1
jalapeno pepper, seeded and diced
1/4
cup
diced red onion
juice from one lime
1
teaspoon
chili powder
1
teaspoon
garlic powder
1
teaspoon
dried cilantro
1
teaspoon
cumin
1/2 - 1
teaspoon
chipotle chili powder
depending on how much spice you prefer
1/2
teaspoon
Mexican oregano
5
cups
chicken broth
1
cup
premium instant rice
1
cup
fresh salsa
8
oz
prepared guacamole
8
oz
tortilla chip
2
cups
shredded monterrey jack cheese
Instructions
Add chicken, beans, corn, onion, pepper, lime juice and seasonings to slow cooker along with broth
Cover and cook on high for 3-4 hours or low for 6-8
Add rice and return slow cooker to high heat
Let heat through with rice for 10 - 15 minutes or until tender
Shred chicken in slow cooker using forks (Or remove, shred and return)
Top bowls of soup with guacamole, salsa, cheese, chips or as desired
Notes
Nutrition is calculated on base recipe only. Adding chips, guacamole, etc. will change the nutrition based on what you use.
Nutrition
Calories:
303
kcal
|
Carbohydrates:
40
g
|
Protein:
25
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
473
mg
|
Potassium:
705
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
333
IU
|
Vitamin C:
5
mg
|
Calcium:
65
mg
|
Iron:
4
mg