SO let me start by saying that I don’t use the slow cooker often at all. Meaning, I don’t go out of my way to look for slow cooker recipes but I DO know that for people with busy lives, it is incredibly convenient, and often results in something delicious- like this mexican chicken soup!! When I first started using the slow cooker, and making chicken in it, it was a complete game changer for me. I could not believe how TENDER and juicy the chicken was. More so, when you add a ton of vegetables to the slow cooker, they slowly release all their juiciness and turn into saucy GOODNESS!
Top this soup off with a dollop of sour cream, some shredded cheese, sliced avacdo and a squeeze of lime! Toppings are VERY important when it comes to this soup, so go the extra step 🙂
Slow Cooker Mexican Chicken Soup
Yield 4 Servings
1 10 oz. can Old El Paso Enchilada Sauce
1 14.5 oz. can chicken broth
1 10 oz. can diced tomatoes and green chili ( I love Rotel)
1 1/2 tsp cumin powder
1 cup frozen corn
2 jalapenos, deseeded and diced small
1 cup cilantro, finely chopped
1 cup diced red pepper
1 cup diced yellow or white onion
1 tsp chili powder
1 tsp onion powder
1/4 cup scallions sliced
3 cloves garlic, crushed
3 boneless skinlesschicken breasts, each quartered
Salt to taste
- Add all ingredients in to the slow cooker and mix well.
- Set Slow cooker on 4 or 6 hour setting and let cook.
- One to Two hours before cooking time is finished, use two forks to shred the chicken.
- Serve with lime wedges, sliced avacado, sour cream and top off with shredded cheese!
Courses Lunch, Dinner