Sunday, January 28, 2018

Slow Cooker Mexican Chicken Soup

Ingredients:
1 large chicken breast
1 Tbsp Taco Seasoning Mix
1 3/4 tsp. Ground Cumin
3/4 tsp. paprika
1/2 tsp. Ground Coriander
6 tsp. Chicken bouillon (or 6 cubes)
1 Sweet onion diced
1 bell pepper diced (any color)
1 tbsp. Minced garlic
1 can (14.5 ounce) diced tomatoes with garlic and onion
1 can corn drained
1 can dark red kidney beans (or beans or your choice)
8 cups water
Toppings: cheddar cheese, low-fat sour cream, cilantro, tortilla chips and sliced green onions.
Directions:
Place all ingredients is large crockpot.  Cook for 6-8 hours on high.  Chicken should easily shred with 2 forks.  If you have trouble, remove chicken from crockpot and place on a cutting board.  Let cool 10 minutes, then shred with 2 forks.  Serve hot.  Top with cheddar cheese, sour cream, fresh cilantro and or sliced green onion.  Eat with tortilla chips.