
- Chicken (about 2 large breasts) boiled and shredded, Keep the broth*
- 1 can black beans, undrained (options: 3 bean blend or green pigeon peas - found in the Mexican section)
- 1 cup frozen corn, OR 1 can corn
- 2/3 - 1 jar of salsa, (Options:1 can Rotel, undrained, or can of small petite diced tomatoes, undrained)
- 2 tsp Cumin
- 2 Tbsp chili powder
- 21 tbsp dried onions
- 1 tsp garlic powder
- 5-10 dashes green jalapeno sauce (hot pepper sauce, optional)
- 1/8 - 1/4 tsp crushed red pepper flakes, optional
- large handful of chopped fresh cilantro, or tsp of dried cilantro, optional but gives it a fresh taste
- Salt to taste
- Pepper
- Shredded Pepperjack or mexican blend cheese
- Blue Tortilla Chips
- Dollop of greek yogurt in place of sour cream :)
- Boil the chicken in just enough water to cover chicken. Add in 1 Tbsp salt and boil chicken for 30 minutes. Remove chicken from stock; debone and shred chicken.
- Place chicken, chicken stock, beans, corn, salsa, spices, cilantro, hot sauce into Crock-Pot. Allow soup to sit on low for 4 - 6 hours to develop flavors. This can also be cooked on the stove - simmer gently for an hour.
- To serve: ladel soup into bowl, sprinkle with pepperjack or mexican blend cheese; add slightly broken up chips on top and then Eat right away so the chips stay crisp!
*Make stock stronger by adding in onion, celery, carrot, garlic, tomato scraps. When prepping vegetables for other recipes, place
Another variation is to puree a few roasted red and green peppers, (pablano or other similar peppers) a jalapeno, garlic, and onion and then add this puree to your Crock-Pot. It gives it a wonderful depth of flavor.
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