Tuesday, November 7, 2017

November Cooking - Slow Cooker Mexican Chicken Soup



Slow Cooker Mexican Chicken Soup

This is the first recipe I made from Pioneer Woman’s new cookbook, Come and Get It. I is very easy to put together and is really delicious. 

3 boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1 28 ounce can diced tomatoes, undrained 
1 10 ounce can Rotel tomatoes
4 cups chicken broth
2 15 ounce cans black beans, drained and rinsed
2 heaping tablespoons tomato paste
1 medium onion, chopped
2 chipotle peppers (canned in adobo sauce) 
1 red and 1 yellow (or green) bell pepper, seeded and chopped
Juice of one lime

Put everything except the lime juice into the slow cooker, stir it up, and cook for 8 hours on low for 8 hours. 
Remove the chicken, shred, and return to slow cooker. Stir in lime juice. 
Can top with avocado, sour cream, or corn tortilla chips. 

2 comments:

Sallie (FullTime-Life) said...

Yummm... that is the kind of recipe I like. A different take on familiar foods -- nothing outrageous to buy. And perfect Autumn flavors.

Hootin Anni said...

I bet this is delicious!!