More Great Recipes: Crock-pot | Mexican | Soup

Mexican-y Chicken Soup


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Member since 2009

Serves 6 | Prep Time 15 | Cook Time

Ingredients

1 lb chicken, cubed
1 cup chopped onion
2 Tbsp ground cumin
1 Tbsp chili powder
2 Tsp diced garlic
1/4 tsp salt
1/4 tsp cayenne
1 can (28 oz) diced tomatoes, undrained
1 carton (32 oz) chicken broth
1 cup frozen corn
4 corn tortillas cut into 1 inch pieces
1/2 cup chopped fresh cilantro
Shredded Cheddar cheese
sour cream


Combine all ingredients except for cilantro, cheese and sour cream in a slow cooker/crock-pot.


Cook on low 6 to 8 hours


Stir in cilantro, set high for 15 minutes


Garnish with cheddar cheese and sour cream


YUM!


Pairs Well With


Notes

I stumbled upon this recipe one day and jotted it down. During a particularly chilly spell here in NH I figured that it was a great day for a slow cooker soup. I gave it a shot. What a winner!! It warms you up so fast and the flavors are out of this world!

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