Crock Pot Or Slow Cooker Mexican Chicken White Bean Soup Food

CROCKPOT MEXICAN CHICKEN

Steps:

• Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
• Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
• Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
• Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
• Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
• Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
• Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.
• Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
• Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.
• Ladle into bowls and serve with Toppings of choice!

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!

SLOW-COOKER WHITE BEAN SOUP

Steps:

• Combine the beans, carrots, celery and garlic in a 6- to 8-quart slow cooker. Stir in the tomatoes with their juices and 1 tablespoon olive oil. Add the chicken broth, 1 cup water, the bay leaves, 1/2 teaspoon salt and a few grinds of pepper. Stir well, cover and cook on low until the beans and vegetables are tender, 7 to 8 hours.
• Uncover and stir the soup. Cut the corn kernels off the cobs and add to the soup along with the ham. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 tablespoon olive oil; season with salt and pepper. Discard the bay leaves. Divide among bowls and top with more chives.

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.

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.

SLOW COOKER CHICKEN, TOMATO AND WHITE BEAN SOUP

Steps:

• Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
• Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
• Before serving, stir in parsley and Tabasco sauce.

CROCK POT CHICKEN AND BEAN SOUP

Steps:

• Place all ingredients in a slow-cooker.
• Cover and cook on low for 8-10 hours.
• Serve.

MEXICAN-INSPIRED CHICKEN SOUP

Steps:

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.