Mexican Chicken Soup: A Hearty and Quick Meal
If you're looking for a warm and flavorful soup, Mexican Chicken Soup is the perfect choice. This soup can stand alone as a full meal, and it's also an excellent addition to any gathering where everyone can customize their bowl with their favorite toppings. For a vegetarian twist, simply replace the chicken with two cups of cooked black beans.
Ingredients:
- 2 tablespoons vegetable oil
- 1 small red pepper, seeded and diced
- 1 small green pepper, seeded and diced
- 1 small yellow pepper, seeded and diced
- 1 medium white onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 (14-ounce) can diced tomatoes, drained
- 3 cups chicken broth
- 2 cups cooked and shredded chicken
- Garnishes: broken tortilla chips, shredded cheese, avocado, sour cream
Instructions:
1. Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
2. In a medium skillet, heat the vegetable oil over medium heat. Add the onion and peppers, cooking until softened, about 5 minutes.
3. Stir in the garlic, cumin, and chili powder, mixing until well combined.
4. Transfer the cooked vegetables to your slow cooker, then add the chicken broth, diced tomatoes, and shredded chicken.
5. Cover the slow cooker and cook on low for 7 to 8 hours. Season with salt and pepper to taste.
6. Serve the soup by ladling it into bowls, and add your preferred garnishes.
This hearty soup is sure to be a hit, whether you're serving it at a party or enjoying it as a comforting meal at home. For added convenience, you can use store-bought tortilla chips, or make your own by frying strips of corn tortillas in vegetable oil.