{Slow Cooker} Baja Chicken Soup
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6 cups chicken stock
1 large Anaheim pepper, seeded and diced
¾ cup white onion, diced
juice of 1 lime (about 1½-2 tablespoons)
5 teaspoons minced garlic
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ teaspoon cumin
1 large boneless, skinless chicken breast
1 can black beans, drained and rinsed
1 can (or 1½ cups frozen) sweet corn
1 large roma tomato, diced
½ cup cilantro leaves, roughly chopped
2 medium avocados, diced or chopped into 1 inch pieces

Add chicken stock, Anaheim pepper, onion, lime juice, minced garlic, chili powder, cayenne pepper, and cumin to slow cooker and give it a stir to combine all ingredients. Place chicken in the broth and cook on low 6-8 hours. 30 minutes before serving, remove chicken breast from slow cooker and place in a bowl. Shred chicken with two forks. Return shredded chicken to slow cooker. Add black beans, corn and tomatoes to slow cooker and stir to combine. Let cook 30 minutes more. Serve hot and top with avocado and cilantro.


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