Spicy Crockpot Chicken Soup
Total time
Author: Heather at MarineCorpsNomads.com
Recipe type: Main
Cuisine: Mexican
- 3 boneless, skinless chicken breasts
- 4 cups (1 quart) chicken or vegetable broth
- 2 cans organic diced tomatoes
- 1 can organic corn
- 1 can organic kidney beans
- 1 can organic white beans
- 2 cans diced green chilies
- 1 small onion, diced
- 1 medium green/yellow/red pepper, diced
- ½ tsp fresh ground pepper
- salt to taste
- 1 Tbsp. dried cilantro (optional)
- ¼ - ½ tsp. cayenne pepper (optional)
- cheese (optional)
- sour cream (optional)
- tortilla chips (optional)
- Drain kidney beans, white beans, and corn.
- Dump the kidney beans, white beans, corn, chilies, and broth into crockpot.
- Add diced peppers, diced onions, and seasonings. Stir to combine.
- Add chicken breast. Push them down so they are covered with the veggie/tomato mixture.
- Cook at low heat for at least 5 hours.
- About an 2 hours prior to eating, remove chicken breast and shred. Put back in pot and continue to cook.
- Serve plain or top with cheese, sour cream, and/or tortilla chips.
Recipe by Marine Corps Nomads at https://marinecorpsnomads.com/2015/06/spicy-crockpot-chicken-soup.html
3.3.3077