Slow Cooker Chicken-Mexi Soup

Slow Cooker Chicken-Mexi Soup
     I love to make chili in my slow cooker. Usually I make a recipe from my grandfather called Aztec Chili, using ground beef. It is a delicious recipe, and I promise to post it one day. In the meantime, I was searching for lighter fare. My chicken-mexi soup is perfect if you are in the mood for chili but want to cut down on calories and fat. It is chock-full of healthy vegetables and yummy chicken broth. Since the chicken cooks at low heat for six full hours, it comes out melt-in-your-mouth moist. If you would like the soup thicker and more like a chili, reduce the amount of chicken broth you add. You can also make it spicier by adding more chili powder and serving diced jalapeno peppers on the side. I served my soup with hot artichoke dip, Texas caviar, and fresh Italian bread.
Slowly cooking the chicken breasts for 6 hours before shredding
Slow Cooker Chicken-Mexi Soup
 
Prep time
Cook time
Total time
 
Serves: 8-12
Ingredients
  • FOR THE SOUP:
  • 1&1/2 pounds boneless, skinless chicken breasts
  • 1 large can diced tomatoes, drained
  • 1 10 oz. can enchilada sauce
  • 1 7 oz. can green chile peppers
  • 1 can black beans, drained
  • 1 can cannelini beans, drained
  • 1 can chipotle white corn, drained
  • 1 can Mexicorn, drained
  • 1 large onion, chopped
  • 2 sweet peppers, chopped
  • 4 cups chicken broth
  • 1&1/2 teaspoons cumin
  • 1&1/4 teaspoons Mexican chile powder
  • 1 teaspoon cilantro
  • ½ teaspoon minced garlic
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 bay leaf
  • ------------
  • FOR THE GARNISH:
  • shredded Mexican (or cheddar) cheese
  • sour cream
  • tortilla strips (or Fritos)
Instructions
  1. Combine all ingredients in a slow cooker. Cook on LOW heat for 6 hours.
  2. Remove bay leaf and discard.
  3. Remove chicken breasts. Let cool slightly and cut into small pieces. Return to slow cooker and set to WARM.
  4. Garnish with shredded Mexican cheese, sour cream, and tortilla strips.
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