Delish Dish: Crock Pot Mexican Chicken Soup

Yes, we’ve had quite a few chicken soup recipes, but I keep featuring them because each one is a tad bit different (and all are absolutely yummy). For example, this one, from Chelsea’s friend Michelle, was made in a crock pot, making it super easy for you to have a hot meal when the kiddos are hungry.

Let simmer for 8 hours on low in a crock pot.

Ingredients:

  • 4 boneless chicken breast (frozen is ok)
  • 2 15 oz cans black beans undrained
  • 1 15 oz can corn undrained
  • 1 15 oz can tomato sauce
  • 2 15 oz can crushed tomatoes
  • 1 4 oz can chopped green chilies
  • 1 cup salsa (pico de gallo)

Directions:

  • After 8 hours take out the chicken and shred/dice and put back into soup
  • Pour into bowls and garnish with cubed avocado and shredded cheese

Michelle notes, “We keep it mild for the kids, and then [the hubby] and I pour hot sauce into ours to spice it up.”

Don’t have a crock pot? Click here to order a great (but super inexpensive–$14.50!) one.

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