Mexican Chicken Soup

Mexican Chicken Soup

Equipment

• Slow Cooker (6 quart or larger)

Ingredients

• 1 1/4 cups dried pinto beans, soaked overnight
• 1 1/2 lbs boneless, skinless chicken breasts
• 1 small white onion, diced
• 7 oz can fire-roasted diced green chiles
• 10 oz can red enchilada sauce
• 14.5 oz can Mexican-style stewed tomatoes
• 32 oz box chicken broth
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp cumin
• 1 cup dry brown Minute Rice

Instructions

1. Soak Beans: The beans need to be soaked overnight in water to help soften them. Add the beans to a medium-sized bowl and cover with water.
2. Combine Ingredients: In the slow cooker, add the soaked beans, chicken breasts, diced onion, canned green chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin. Stir to combine. Do not add the Minute Rice yet.
3. Cook on Low: Cover the slow cooker and cook on LOW for 9 hours without opening the lid during the cooking time.
4. Shred Chicken: After 9 hours, shred the chicken breasts using two forks.
5. Add Rice: Add the dry brown Minute Rice to the slow cooker and stir to combine.
6. Continue Cooking: Cover and let the soup cook on low for an additional 45 minutes.
7. Serve: Once the rice is cooked and the soup is heated through, serve hot. Enjoy your flavorful and hearty Mexican Chicken Soup!

Tips

• Toppings: For added flavor, consider topping the soup with fresh cilantro, avocado slices, a dollop of sour cream, or shredded cheese.
• Adjust Spice: If you prefer a spicier soup, you can add a pinch of cayenne pepper or a chopped jalapeño.
• Beans: Ensure that the beans are thoroughly soaked overnight to achieve the best texture.

Enjoy this hearty and delicious Mexican Chicken Soup, perfect for any meal!

Mexican Chicken Soup

Equipment:

• Slow Cooker (6 quart or larger)

Ingredients:

• 1 1/4 cups dried pinto beans, soaked overnight
• 1 1/2 lbs. boneless, skinless chicken breasts
• 1 small white onion, diced
• 7 oz. can fire-roasted diced green chiles
• 10 oz. can red enchilada sauce
• 14.5 oz. can Mexican-style stewed tomatoes
• 32 oz. box chicken broth
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. cumin
• 1 cup dry brown Minute Rice

Instructions:

1. Soak the dried pinto beans overnight in water to soften them. Place the beans in a medium-sized bowl and cover them with water.
2. In the slow cooker, add the soaked beans, chicken breasts, diced onion, canned green chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin. Stir to combine. Do not add the Minute Rice yet.
3. Cover the slow cooker and cook on LOW for 9 hours without opening the lid during the cooking time.
4. After 9 hours, shred the chicken breasts using two forks.
5. Add the dry brown Minute Rice to the slow cooker and stir to combine.
6. Cover and let the soup cook on low for an additional 45 minutes.
7. Once the rice is cooked and the soup is heated through, serve hot. Enjoy your flavorful and hearty Mexican Chicken Soup!

Equipment

• Slow Cooker- 6 quart or larger