Slow Cooker Mexican Chicken Soup
(from castro15’s recipe box)
Change things up:
Tear up a few corn tortillas and stir them into the soup toward the end.
Stir in 6 oz. Velveeta toward the end for a cheesy soup.
Categories: Soup
Ingredients
- 3 chicken breasts
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 28 oz. can whole or diced tomatoes, with juice
- 10 oz. can diced tomatoes and green chiles
- 3 cups chicken broth
- 15 oz. can black beans, drained and rinsed
- 2 heaping tbsp tomato paste
- 1 medium onion, chopped
- 1 canned chipotle pepper in adobo sauce
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- Juice of 1 lime
- Fixings: lime wedges, avocado, sour cream, grated cheese, crushed tortilla chips, and fresh cilantro leaves
Directions
-
Place the chicken in a slow cooker. Sprinkle on the chili powder, cumin, salt and pepper.
-
Add the plain tomatoes with their juices, diced tomatoes and chiles, chicken broth, the black beans, tomato paste, onion, the chipotle pepper and bell peppers and stir. Place the lid on the slow cooker and cook on LOW for 8 hours.
-
Remove the chicken to a plate and use 2 forms to break it into chunks (or shred it finely). Return the chicken to the soup, stir in the lime juice, then taste and add more seasoning if necessary. Serve piping hot in a bowl with all the fixins.