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Daily Archives: 12/17/2018

Prepare. Cook it slow. Eat.

Slow Cooker Mexican Chicken Soup

Ingredients

4 boneless, skinless whole chicken breasts

1 Tsp. chili powder

1 Tsp. ground cumin

1/2 tsp cayenne pepper

Kosher salt and freshly ground black pepper

One 28-oz can whole or diced tomatoes, with juice

3 C. low-sodium chicken broth (more if you like the soup more liquid)

One 15-oz can black beans, drained and rinsed

One 10-oz can diced tomatoes with green chiles, such as Ro*tel

1 8-oz can tomato paste

1 medium onion, chopped

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 can chipotle pepper in adobo sauce, optional

1/2 lime, juiced

Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Directions

1. Place the chicken in a slow cooker. Sprinkle on the chili powder, cayenne pepper, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for five hours on high or eight hours on low.

2. Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary. Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

Source The Pioneer Woman Cooks

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