- 10 minutes
- 6 hours
This mildly spicy soup will warm up those cold winter months.
- Cut your chicken thighs into half pieces then place in the slow cooker.
- Rinse your baby red beans in cold water then place in the slow cooker.
- Add remaining ingredients to the slow cooker. Do not add the avocado, cheese, and tortilla chips. Cook on high for 6 hours.
- Once done, stir gently to help break up the chicken thighs. Prep your bowl with shredded cheese, ladle in soup, and top with tortilla chips and avocado.