The Pioneer Woman Tasty Kitchen
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Mexican Chicken Soup

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Yummy soup, made in the crock pot. Super easy!

Ingredients

  • FOR THE SOUP:
  • 4 whole Chicken Breasts (can Be Frozen)
  • 28 ounces, fluid Chicken Broth. I Use 2 Cans.
  • 14 ounces, weight Can Of Black Beans (undrained)
  • 14 ounces, weight Can Of Rotel Tomatoes
  • 2 cups Water
  • 1 teaspoon Cumin
  • 1 teaspoon Cilantro
  • 1 dash Salt
  • 1 dash Ground Pepper
  • _____
  • FOR THE GARNISHES:
  • 14 ounces, weight Container Of Sour Cream
  • 2 whole Avocados, Sliced Or Cut Into Chuncks

Preparation

In your crock pot, throw in the chicken. Top with all of the other soup ingredients. (Season to your family’s taste with the salt, pepper, cumin and cilantro). Turn on low for about 6 1/2 hours. At this point, remove chicken breasts, shred, and return to crock for another 1/2 hour.

Serve garnished with tortilla chips, sour cream, and avocado slices topped on each bowl of soup.

2 Comments

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ferociousfluffy on 12.10.2010

Youre welcome!

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yardsailor on 12.8.2010

This sounds really good, will be giving it a try. Thanks for sharing.

2 Reviews

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shari on 1.3.2011

This simple, unusually easy soup is so good. I’m flabbergasted! I don’t think I’ve ever used that word before. It feels good. It feels right. It’s amazing how flavorful this soup is with so few ingredients. I added a can of Mexi-corn to “bulk it up” as they say, but it would of been perfection without it also. Thanks for your great crock pot recipes! This is my new favorite, which means I’ll probably make it about 10 times this winter. Hey, it’s cold out there!

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melk on 12.14.2010

Very good! I made this for a soup dinner at our church and everyone enjoyed it. I used pinto beans rather than black beans and added 1 can of corn for more filler. Thanks for a great recipe!

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