Crock Pot Mexican Chicken Soup Food

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Put the chicken in a slow cooker. Sprinkle on the chili powder, 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 5 hours on high or 8 hours on low.
• 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!

CROCK-POT MEXICAN CHICKEN SOUP

Steps:

• Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
• Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
• Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.

CROCK POT MEXICAN CHICKEN CHOWDER

Steps:

• In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
• Stir in chicken broth.
• Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
• Stir about 1 cup of hot soup into sour cream.
• Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.

CROCK POT OR SLOW COOKER MEXICAN CHICKEN WHITE BEAN SOUP

Steps:

• Cover the beans with water, bring to a boil, cover, turn off the heat and let stand one hour.
• Drain the beans and add to crock pot.
• Add the rest of the ingredients, add enough water to just cover everything. Cover the pot, turn to high and walk away.
• Cook about 5 hours on high, or longer on low, depending on your beans and how firm you like them.
• Cut the chicken into bite-sized chunks.
• Serve topped with sour cream, grated cheese and/or chopped avocado.
• Note: I also add 1-2 teaspoons of a seasoning I buy in the local Mexican market called "Sal/Chile/Limon" - you could just add lemon juice, salt and more chile powder, lemon pepper, if you like - it's not essential.

CROCK POT MEXICAN CHICKEN

Steps:

• Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
• Enjoy!

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
• Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
• Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.

CROCK POT CHICKEN FAJITA SOUP

Steps:

• Place all ingredients in a slow crock pot.
• Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
• Remove bay leaf and stir to break up chicken before serving.
• Serve topped with shredded cheddar cheese, sour cream, if desired.
• Or serve with tortillas cut into strips for some variety.

MEXICAN CROCK POT CHICKEN

Steps:

• Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
• Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
• Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
• Return chicken and sauce to crock-pot; keep warm until ready to serve.
• Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
• Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.