This recipe is a variation of one I saw recently on the Pioneer Woman site. The variation came about because I didn't have some of the ingredients it called for, but honestly I think the soup is very good and my husband thought it was great. Olivia and I like to make soup in the winter because in our part of the country, weather fluctuates drastically and nothing takes a chill off like a great bowl of soup. This recipe was pretty easy to put together and did not take much time to cook in the slow cooker. It is hearty and satisfying and has just a slight kick to it (that part you can control to your taste). Hope you like it!
-Nanette
two boneless chicken breasts
chili powder
cumin
salt
fresh cilantro to taste
garlic powder
one small onion
two cups frozen corn
two cans black beans
one cup chopped red and yellow peppers
one can of your favorite tomato sauce or Rotelle with green chilies
one small can of chicken broth (a bout two cups)
shredded cheese
crumbled tortilla chips
Place the two chicken breasts in the bottom of the slow cooker and season to taste with chili powder, cumin, salt, garlic powder and cilantro. Place on top of the chicken the corn, beans, peppers, tomato sauce, and broth. Cook on low at least four hours or until you can remove the chicken and it easily shreds. After shredding the chicken, place it back in the slow cooker and stir. When you are ready to serve the soup, crumble a few tortilla chips on each serving and garnish with your favorite shredded cheese. This is really yummy! Makes about six servings.
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