Slow Cooker Mexican Chicken-Corn Soup Recipe

2017-06-09
  • Yield : 8 soup bowls
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Slow cooker Mexican chicken-corn soup recipe.Vegetable,cheese and chicken soup cooked in slow cooker.

Monterey Jack cheese gives this tasty chicken and vegetable soup a rich flavor.

Variation of Mexican chicken-corn soup: El Paso Pork and Hominy Soup:Substitute lean pork for the chicken,rinsed and drained canned hominy for kernel corn and 1 poblano chili for the bell pepper.

Omit Monterey Jack cheese;sprinkle each soup serving with 1 tablespoon crumbled Mexican white cheese.

Use homemade chicken broth as a base for this chicken-corn soup recipe.

Slow Cooker Mexican Chicken-Corn Soup Recipe

Ingredients

  • 4 cups (1 L) chicken broth
  • 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
  • 2 cups (500 ml) whole kernel corn
  • 1 ½ cups chopped yellow onions
  • 1 cup chopped red bell pepper
  • 1 small jalapeno chili
  • 1 clove garlic,peeled
  • 1 teaspoon ground cumin
  • salt and fresdhly ground black pepper,to taste
  • 4-6 oz (120-180 g) shredded low-fat Minterey Jack cheese

Method

Step 1

In a slow cooker,combine all ingredients,except seasoning and cheese. Mix well.

Step 2

Cover cooker and cook on low-heat setting for 6-8 hours.

Step 3

Turn off slow cooker and open the lid. Season soup with salt and black pepper. Sprinkle with shredded Monterey Jack cheese. Stir until cheese melted. Serve immediately.

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