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Monday, June 6, 2016

Crockpot Mexican Chicken Soup


Miss F is a huge fan of the Food Network. Her favorite shows are Cake Wars and Chopped Junior.  She also really enjoys watching Pioneer Woman, most of her recipes are right up Miss F's alley.  When she saw this recipe for Mexican Chicken Soup on a recent episode, she insisted we put it on the menu for the following week.  She thought it would be much like her favorite soup, Crockpot Chicken Enchilada Soup, or as she calls it, "Crocky."  This soup was a huge hit!  She devoured a couple of bowls and then ate all the leftovers for lunches.  I keep chipotles in the freezer, then I can just take one or two out as needed.
Crockpot Mexican Chicken Soup

1 pound boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
One 28-ounce can whole or diced tomatoes, with juice
3 ½ cups chicken broth
One 15-ounce can black beans, drained and rinsed
One 10-ounce can Rotel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
½ lime, juiced
1 cup shredded Colby jack cheese

Place the chicken in a crockpot. Sprinkle with chili powder, cumin, salt and pepper. Add the tomatoes, broth, beans, Rotel, tomato paste, onion, bell peppers and chipotles to the crockpot and stir well to combine. Cover and cook on high for 5 hours or on low for 8 hours. Stir in the lime juice. Serve, topped with cheese.
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