This past weekend we went camping up in the Sierra Mountains. It made me remember what Fall is like.
Crisp air, changing leaves, even… (GASP) snow covered mountain tops, I felt the urge to post a soup recipe.
I’ve made this soup a million times. It’s nothing groundbreaking, but it is just so so so good.
I love that you can throw everything in the crockpot in the morning and let it do its thing all day, but then top it with fresh ingredients to really make it sing.
Now that I’m in the Fall zone, watch out for more delish soups coming your way.
Slow Cooked Mexican Chicken Soup
- 3 skinless, boneless chicken breasts (mine were even frozen when I put them in)
- 1 white onion, finely chopped
- 4 cloves garlic finely chopped
- 1 bell pepper finely chopped (I used orange but use whatever you want)
- 1/2 seeded jalapeño (It’s less spicy without the seeds and I’m a wimp)
- 1 can drained and rinsed black beans
- 2 cups frozen corn (I used fire roasted frozen corn from Trader Joes)
- 1 tsp oregano
- 1 Tbsp cumin
- 1 tsp chili powder
- 12 cups chicken stock
- S&P to taste
- 2 chopped fresh tomatoes (4 Roma tomatoes if you decide to use those)
- avocado slices, lime wedges and fresh cilantro to garnish
- Hot sauce if desired
- In a crockpot set to High (or low if you have more time), add chicken through chicken stock in list above.
- Let cook for at least 5 hours (9 hours if you set it to Low).
- Remove chicken and let sit until cool enough to handle.
- Shred chicken with hands and return to soup. Stir to combine.
- Turn off crockpot and add tomatoes and season with S&P.
- Ladle into bowls and serve with avo, a lime wedge, plenty of fresh cilantro and hot sauce if you’re a stronger person than I am.