We first tried this soup around the holidays, when it was so cold outside we thought we’d never warm up. It has since become a favorite not just because it is so yummy, but also because it is so easy to make.
Ingredients:
- 1 Can diced tomatoes with jalapeños
- 1 Can Kidney beans in chili sauce
- 1 Can Black Beans
- 1 Can Diced green chilies
- 1 Cup frozen corn
- 3 Cups chicken broth (or soup mix)
- 4 Chicken frozen thighs (or 3 breasts)
- Tortilla chips (as many as you want – I was out and the soup was still yummy)
- Crema mexicana to top it off (optional)
Optional goodies:
- 1 Packet of taco seasoning
- Ground cumin to taste
- Chili powder to taste
- Cayenne pepper to taste
- Whatever seasoning you really like
After lining the crock pot, put the frozen chicken on the bottom, then add all ingredients except the corn and broth. I like to include the water or sauce from each can for extra flavor. If using a powdered broth or soup, mix 3 cups worth and add to pot. Finally, add the frozen corn. Set pot on low for 10 hours, & go about your day.
About an hour before serving, remove the chicken, shred it, then put back in pot. Give it a good stir, and consider which optional goodies you may want to add. If I’m in a hurry, I like to throw in taco seasoning and call it good. Give it another good stir or two then let the flavors do their thing for the next hour.
Traveling Team Fischer 