Tuesday, September 20, 2011

Spicy Chicken Soup

The season is upon us again to get the soups simmering on the stove top or in our slow cookers.
I love coming home to a meal all ready that just took minutes to assemble in the morning, and greets us with wonderful aroma that says "Welcome Home" and we enjoy a steaming bowl of soup. If your slow cooker is way back in the cupboard collecting dust, bring it out and start enjoy using it regularly. Just for this recipe alone, you will be glad you did.

Spicy Chicken Soup
  • 2 cups of mild salsa
  • 1 28 oz. can of tomatoes
  • 4 cups of chicken broth
  • 1 can of black beans, rinsed and drained
  • 1 onion chopped
  • 3-4 garlic cloves
  • 2 tablespoons of taco seasoning mix or more to taste
  • Salt and Pepper to taste
  • 2 cups of frozen corn
  • 4 chicken breast
  • 1/2 cup of freshly chopped parsley or cilantro
  1. Put all the ingredients in to the slow cooker.
  2. Cook on low for 8 hours.
  3. Take out the whole chicken breast an shred return to soup.
  4. Add the chopped parsley.
  5. Serve with sour cream (or plain yogurt for a lower fat version), low fat grated cheese and Tortilla strips if desired.

16 comments:

  1. Spicy works for me, im always putting hot sauce in everything it seems. Richard from Amish Stories.

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  2. I love a good slow cooker recipe! This looks great, thank you :)

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  3. This sounds great! I'm going to get the ingredients now.

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  4. You've just reminded me to dust off my clow cooker for the season, can't wait! This soup sounds great, I like the idea of putting the salsa in.

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  5. Charlotte, I want to try this for sure! What's not to like? Nothing like coming home to dinner that's ready.

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  6. Do you put the chicken in the crockpot frozen??

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  7. This is mouth-watering-inducing! Can't wait to try it out on my spice-loving husband!

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  8. yes, I put the chicken in frozen, nothing simpler than that. as a matter of fact it is one of my quick go to recipes when there is not a lot of time to prepare and i am having a busy evening.

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  9. This is in my crockpot right now. Only thing I did different was to add a can of Hatch red enchilada sauce instead of salsa. The kitchen smells delish, cannot wait for supper in about one hour.
    Thanks for sharing this recipe :)

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  10. I have a similar recipe; I can't wait to try this one! My suggestion is squeeze a lime slice just at serving time; it will bring it alive.. Thanks for all your hard work. Peggy

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  11. This was fantastic- SO easy to throw in the crockpot before all of us left for the day. served it with sour cream, tortilla chips & cheese and left plenty for another couple meals... off it went into the freezer!! Thanks for another winner.

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  12. Wonderful and easy. Ten of ten people in the house want this again!

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  13. Hello, We live in Annapolis, MD. There is a wonderful Mexican restaurant in our neighborhood. I made this soup tonight, and my family loved it. My 16 year old thought it was the exact soup she gets at the restaurant.

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  14. Hello, just printed this off and am going to assemble everything to put in the slow cooker, sounds very yummy.. going to serve it for Sunday dinner then I will have leftovers for a. the freezer or b. the lunches thanks again.. Sue

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  15. Working til 6 p.m. tomorrow so this is going in the slow cooker before I go to work. Thanks - I can't wait.

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  16. This is a GREAT recipe! My husband (who hates most soups) ate two bowls for lunch and is on his third bowl for the day- he requested more for dinner! One thing I like about this recipe is its ability to stretch to feed a huge crowd. I have served this exact recipe over rice (I made 8 servings of rice for this amount of soup) with sour cream, cheese and tortilla chips and it was easily enough to feed 10 adults (with leftovers!) Thanks for a recipe that helps me be hospitable on a budget!

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