Spicy Chicken Soup (Slow Cooker)
Put a little zing in your soup! This recipe brings a bit of Mexican cuisine into your kitchen.
Equipment
- Slow Cooker
Ingredients
- 2 baking potatoes (about 1 1/2 lb.) peeled and cut into chunks (3 1/3 cups)
- 1 pkg frozen sweet corn (10 oz.)
- 2 stalks celery, chopped
- 1 cup carrots, peeled and cut into chunks
- 1 medium onion, thickly sliced
- 2 cloves garlic, minced
- 1 jar salsa (12.5 oz.)
- 2 tsp kosher salt
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp black pepper
- 1 skinless, boneless chicken breast, halved (about 1 lb.)
- 4 skinless, boneless chicken thighs (about 10.5 oz.)
- 2 ½ cups chicken broth
- 4 6 inch fresh corn tortillas, cut into strips
Instructions
- Place potatoes, corn, celery, carrots, onion and garlic in crock pot or slow cooker.
- Stir in salsa, salt, cumin, chile powder and pepper.
- Distribute chicken evenly on top of vegetables and pour chicken broth over chicken.
- Cover slow cooker and cook stew on high for 4 hours.
- Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker.
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This looks SO GOOD
It is. You need to try it!