This soup was so GOOD and crazy easy. I just threw all the ingredients in the crock-pot, headed to my labor day BBQ, came home and had dinner ready to go! I love slow cooker recipes, set it & Forget it and you come home to a delicious meal. Does it get better than that?
UPDATE: So this kinda makes a TON of soup. Like 6-8 servings. I ate it for 4 days in a row. It got better as the days went on... It is SO GOOD. :-D
3 C. chicken broth
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. cayenne pepper
1 (28 oz.) can diced tomatoes
1 jalapeno, minced
1 green (or whatever color, I just had green!) bell pepper, chopped
2 Tbsp. onion powder (or 1 medium onion, chopped)
4 cloves garlic, minced
2 cups frozen corn
1/2 C. tomato paste
2 boneless, skinless chicken breasts
1 C. shredded colby jack cheese
1/2 C. shredded pepper jack cheese
1 bunch of cilantro
tortilla chip strips
Step 1: Add chicken broth, cumin, chili powder, cayenne pepper, diced tomatoes, jalapeno, bell pepper, onion powder, garlic, corn, and tomato paste to the slow cooker and stir to combine.
Step 3: Pull chicken breasts from soup and shred with 2 forks, add shredded chicken back to soup and stir.
|The chicken will be super tender and very easy to shred!|
Add cheeses and cilantro and stir. Turn slow cooker down to low (if you had it on high) and cook for 30 more minutes for all the ingredients to marry.
Step 4: Serve, garnish with avocado, tortilla chips, and extra cheese if desired. Enjoy!