Southwestern Supreme Chicken Soup

Missing in the Picture is The Cumin --- But At Least The Lime is Pretty 😉

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This soup is one of my guilty pleasures because it tastes like something you would get in a restaurant but it is SO easy to make 🙂 The soup has so many level of flavors – there is a little heat in this recipe but just enough. Enjoy – From My Kitchen To Yours.

Gluten Free

What You Need

1/2 cup chicken broth

2 cups milk

1 Teaspoon Pepper

1 Teaspoon Cumin

1/2 Teaspoon Salt
1 can – (15 ounce) kidney beans – Drained
1 can – (14.5 ounce) Rotel (diced tomatoes and jalapenos)
1 can (14.5 ounce) corn, Drained
1/2 cup onion, chopped finely
1/2 bell pepper, diced

1 lime – Zest and Juice
1 (16 ounce) can green enchilada sauce

1 Jalapenos Seeded and Diced
3 boneless, skinless chicken breasts

Garnish (optional)

Cheddar Cheese

sour cream
diced avocado ( HIGHLY Recommended)

What To Do

This soup is SO simple – Ready?

Add all the ingredients into your crock pot and mix

Add chicken ( I normally cut the chicken breast into 2) . Set crock pot to low for 6 – 8 hours or high for 3 – 4.

Around hour 5 or 2.5 take out the chicken and shred the chicken ( this part is optional but highly suggested)

Let it cook till done.

Add garnish

Enjoy

( I just got hungry writing up this post 😉 )