Spicy Chicken Soup (Slow Cooker)
Put a little zing in your soup! This recipe brings a bit of Mexican cuisine into your kitchen.
Prep Time 30 minutes mins
Cook Time 4 hours hrs
Course Appetizer, Main Course, Side Dish, Snack, Soup
Cuisine Mexican
- 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
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.
Keyword Mexican, slow cooker, soup, spicy