Slow Cooker Mexican Chicken Soup

Cast your vote for Mexican Chicken Soup

The taco flavor is a favorite with many, unfortunately, tacos every night is not an option anyone relishes. Not only this, but I am also a huge fan of Mexican style meals! This recipes help create a bridge in flavor that the craving for tacos, the Mexican flare of taste, and the beauty of cooking in a crock pot all unfold in this dish!

The combination of seasonings, flavor, beans, and veggies all play a major part in creating this divine dish! Not only that, but for cheese lovers, it is the perfect dish to top with shredded cheddar cheese!

Personally, I like to place the soup on top of white rice, and top with a little sour cream, cheese, green onions, and have a side of tortilla chips! Another great addition is a cheese dip, preferably con quesa dip, that works to compliment the meal. The choices for shredded cheese to include on top of the soup would be either a shredded sharp cheddar, shredded monteray jack, a mexican shredded cheese blend, or even a fiesta blend shredded cheese.

Cook Time

Prep time: 10 min
Cook time: 7 hours
Ready in: 7 hours 10 min
Yields: 6-8 servings

Ingredients

  • 4-6 boneless, skinnless chicken breast, uncooked
  • 2 c. mild salsa
  • 2 tsp. minced garlic
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 2 tsp. black pepper
  • 1 tbsp. cilantro
  • 10 oz. frozen corn
  • 1 15oz. can black beans
  • 1 c. chicken broth
  • 1 med. white onion, diced
  1. Place all ingredients into the crock pot, cover and cook on low for 6-7 hours, or until the chicken is cooked through.
  2. Remove chicken breast, and using two forks, shred the chicken.
  3. Return chicken to crock pot, cover and cook an additional 30-45 minutes.
  4. Serve! NOTE: Tastes amazing when topped with sour cream, shredded cheese, and diced green onions. Also, can include tortilla chips!

Normally when preparing this meal, will also prepare a quick con quesa dip to further complement the meal. I have also been know to include white rice on an occasion in with the soup, so it almost becomes a rice soup, but if I do not add the rice, always include it with the meal. Other items which compliment this dish beside the chips and dip is a simple bread or cheese quesadillias.

Recognizing the flavor found within this simple stew, one also uncovers the important aspects of Mexican style dishes: spices, color, texture and flavor. While many assume that the spices are the hot peppers, few never realize the beautiful point that there are certain spices, which while not hot, still create a more flavorful taste. For example, one of the key additions I have started including in this very dish is to add some clipplings of dried jalapenos to increase the flavor, and provide an additional snap.

The key staples within this stew include: salsa (for the tomatoes and peppers), corn, and beans. All of which have been proven to discover a place within almost all Mexican cuisines. The abundance of tomatoes, peppers, corns and beans would many times act as a protein booster, unless the occassional fowl or fish could be caught. I was not until the Spaniards entered into the area that concepts such as pork and chicken would be introduced, so these primary staples would provide a healthy amount of the protein needed to nurish the body.

Another key note is that while I suggest a mild salsa in this recipe, I also have access to an amazing homemade recipe for salsa, which is what I utilize in this recipe. The salsa is composed of tomatoes, various spicy peppers, corn, and onions. If you want the best flavor, attempt to can your own salsa and utilize it when preparing this soup!

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