So tempted to write “Chicken Fiesta” soup but I don’t see how the literal translation has anything to do with the flavor of soup. Chicken party? It sounds more like a children’s book title. This was a hit because it tasted as good as if it were MTO (anyone who attended college in central PA and frequented Sheetz knows what I’m talking about) but in reality, I threw it together in about five minutes as I finished the breakfast dishes. Though the accoutrements aren’t totally necessary, they do elevate the dinner to a whole new level. This picture was taken in the last fleeting moments of daylight but I didn’t serve the soup until a few hours later. Big chunks of avocado, finely shredded sharp cheddar and lots of blue tortilla chips and conversation had to be temporarily halted as we reveled in stringy cheese and crunchy chips. FYI this is kid friendly, meaning not spicy. If you want to kick it up more add more cayenne or some finely chopped jalapeno peppers (when you add the beans/corn).
Crockpot Mexican Chicken Soup
Serves 4-6
2 cans (15 oz) of diced tomatoes, undrained
1 onion, diced
4 garlic cloves, minced
4 c. chicken broth, divided
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. cayenne, or more to taste
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tbsp. brown sugar
2 boneless, skinless, chicken breasts
1 c. frozen corn
1 (15 oz) can black beans, drained and rinsed
1/4 c. finely chopped cilantro
To serve: Shredded cheddar or Monterey Jack, cubed avocado, tortilla chips
1. In crockpot. stir tomatoes, onion, garlic, 1 CUP OF THE CHICKEN BROTH (just one!), cumin, chili powder, cayenne, oregano, salt, pepper, and brown sugar.
2. Nestle chicken underneath the mixture. Set crockpot on low for 7-8 hours or high for 3 hours (both work – depends on your timing needs).
3. With about 30 minutes remaining, remove chicken and shred with two forks. Return meat to crockpot along with corn, beans, and remaining broth.
4. When ready to serve, stir in cilantro. Serve, with toppings.
