This is one of those recipes that is simple but flavorful. Theresa and I originally made it as a freezer-to-slow cooker meal: dump the ingredients in a bag and then thaw and slow cook. But when Theresa made hers, she found it somewhat lacking in flavor, and suggested adding a few things when I made it. So, of course, I decided to play around with it and add some things that I normally enjoy in Mexican-style dishes.
The result was really flavorful soup that is very different and much heartier than the original. Serve with a variety of garnishes, and a side or corn muffins, this soup makes an excellent meal for a chilly evening. Note that I have purposely kept the amount of salt low, so it’s adjustable to your preference – you’ll want to add salt to your bowl of soup to taste.
What you need:
- 1 lb. carrots, peeled and chopped (or sliced)
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 15 oz. diced tomatoes (or 2 tomatoes, chopped)
- 1 lb. frozen corn
- 1 can black beans, rinsed and drained
- 1 green pepper, chopped
- 1 c. tomato juice (or tomato sauce, or salsa)
- 1 t. cumin
- 1 t. coriander
- 1 t. chili powder
- 1 t. salt
- 2 T. lime juice (1 lime)
- 1 lb. boneless skinless chicken breast
- 4 c. chicken broth
- To serve: sour cream, shredded cheddar cheese, sliced green onions, avocado, cooked rice or pasta, salt and pepper
- cutting board and knife
- measuring cups and spoons
- large slow cooker
Time: 15 minutes prep + 6-8 hours cooking.
Freezeable: Yes. You can freeze the ingredients (excepting broth) all together in a gallon ziploc bag. Be sure to put in the fridge to thaw the night before cooking, and add the broth to the slow cooker with the contents of the bag; cook as normal. Or you can cook the soup as normal and freeze it in wide-mouth pint jars. (Make sure to leave 1″ headspace for expansion.)
Serves: About 12.
Multiplying the recipe: If you had a big enough slow cooker, you could try scaling it up.
Slow Cooker Mexican Chicken Soup:
In a slow cooker, place all of the ingredients. Cook on low for 6-8 hours. Serve over rice or pasta, if desired, with garnishes.