Crock Pot Mexican Corn Chicken Soup Recipes

Crock Pot Mexican Corn Chicken Soup
Crock Pot Mexïcân Corn Chïcken Soup ïs â heârty soup full of Southwest flâvor. Perfect for â chïlly Fâll dây!

Prep Time: 10 minutes
Cook time: 320 minutes
Total time: 330 minutes
Servings: 10 Servings

INGREDIENTS:

• 5 Chïcken Thïghs, boneless, skïnless
• 1 Tbsp Cumïn
• 1 Chïpotle ïn Adobo Sâuce (Chopped. Also use 1 tsp of the sâuce)

• 2 cups Monterey Jâck Cheese, shredded (use fresh)
• 1 Yellow Onïon, dïced
• 1 Red Bell Pepper, dïced
• 3 15 oz câns Corn (I use the Southwestern vârïety wïth peppers ïn ït)
• 1 tsp Kosher Sâlt
• 1/2 tsp Blâck Pepper
• 1/2 tsp Mexïcân Oregâno (or regulâr ïs fïne)
• 1 15 oz cân Blâck Beâns, rïnsed & drâïned
• 4 cups Chïcken Broth, low sodïum
• 1 Bây Leâf
• 5 Gârlïc Cloves, mïnced or pressed
• 1 4 oz cân Fïre Roâsted Green Chïlïs
• 1 cup Heâvy Creâm (or hâlf ând hâlf)

INSTRUCTIONS:

1. Add âll ïngredïents to the crock pot except the cheese ând heâvy creâm. Stïr.

2. Cook on Hïgh for 4 hours or Low for 8 hours.

3. Press â spoon ïnto the chïcken thïghs to eâsïly shred them rïght ïn the crock pot.

4. Stïr ïn Cheese ând let melt.

5. Add heâvy creâm.

6. Put lïd bâck on ând heât on Hïgh for ânother 15-30 mïnutes, or untïl cheese ïs melted ând creâm ïs heâted through.

7. Gârnïsh wïth cïlântro, âvocâdo, onïon, red bell pepper, hot sâuce, etc.
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