Description
A comforting and flavorful soup made in a Crockpot, featuring tender chicken, vibrant vegetables, and a blend of spices.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1–2 bell peppers, chopped
- 1–2 jalapeños, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup corn (fresh or frozen)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- Fresh cilantro, for garnish
- Tortilla strips, for serving
Instructions
- Chop the onions, garlic, bell peppers, and jalapeños finely.
- Sauté the onions and garlic in a skillet until fragrant and golden.
- Transfer the sautéed mixture into the Crockpot and add the diced chicken.
- Layer in the bell peppers, jalapeños, diced tomatoes, corn, and spices. Stir gently to combine.
- Pour the chicken broth over everything, ensuring the chicken is submerged.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken directly in the pot using two forks.
- Taste and adjust seasoning if needed, adding more salt or spices to your liking.
- Serve in bowls topped with tortilla strips, fresh cilantro, and a squeeze of lime.
Notes
Sautéing vegetables enhances flavor; consider adding avocado or cheese as extra toppings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: soup, chicken, tortilla, comfort food, Crockpot, spicy, Mexican