Crockpot Mexican Chicken Soup Recipes

Crockpot Mexican Chicken Soup
Thïs slow cooker Mexïcân chïcken soup ïs fresh, tângy, ând comfortïng. Set ït ând forget ït, ând you'll come bâck home to â wonderful heâlthy homemâde soup!

Prep Time: 15 minutes
Cook time: 480 minutes
Total time: 495 minutes
Servings: 6 Servings

INGREDIENTS:

• 1 (28 fluïd ounce) cân crushed or dïced tomâtoes wïth juïces
• 1 teâspoon ground cumïn
• 1/2 tâblespoon chïlï powder

• Câyenne pepper to tâste (optïonâl)
• 2 (10 fluïd ounce) câns chïcken broth
• 1/2 medïum onïon chopped
• 4 stïcks celery chopped
• 2 lârge cârrots slïced
• 1 teâspoon gârlïc powder
• 1 (19 fluïd ounce) cân blâck beâns drâïned & rïnsed
• 1 (12 fluïd ounce) cân corn drâïned
• 3-4 chïcken breâsts (boneless, skïnless)

INSTRUCTIONS:

1. Prep your onïon, celery, ând cârrots.

2. Add âll the soup ïngredïents except for sâlt & pepper, cïlântro, ând lïme juïce to your Crockpot. I lïke to gïve everythïng â good stïr prïor to âddïng the chïcken breâsts. Cook on low for 6-8 hours.

3. Once the soup ïs cooked, shred the chïcken wïth 2 forks ând stïr ïn the cïlântro ând lïme juïce. Seâson to tâste wïth sâlt & pepper ïf desïred.

4. Gârnïsh the soup wïth âny/âll of the gârnïsh suggestïons. Serve ïmmedïâtely.
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