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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Crockpot Mexican Chicken Soup Recipe

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This recipe for Crockpot Mexican Chicken Soup is from Stirring Memories with Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts, frozen
15 oz. can diced tomatoes
10 oz. can enchilada sauce
1 can black beans, drained and rinsed
1 onion, diced
4 oz. can chopped green chili peppers
2 cloves garlic, minced
1 cup water
2 - 14.5 oz. cans chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
10 oz. frozen corn
1 tbsp. chopped cilantro
Directions:
Directions:
Add all ingredients to crock pot. Cook on low setting for 6 hours or on high for 3 hours. Shred chicken about an hour before serving.
Personal Notes:
Personal Notes:
This soup will only get hot and spicy if you use hot ingredients. I used "mild" enchilada sauce. I also used about a tbsp. of diced garlic instead of the garlic cloves (worked great).

Add sour cream (gives it a creamy taste) and rice, if you like a heartier soup.

 

 

 

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