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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Nutritional Info

This information is per serving.

  • Calories

    194.9
  • Fat

    6.3 g
  • Saturated Fat

    3.4 g
  • Polyunsaturated Fat

    0.9 g
  • Cholesterol

    28.7 mg
  • Sodium

    279 mg
  • Potassium

    448 mg
  • Carbohydrate

    24.2 g
  • Fiber

    2.7 g
  • Sugars

    6.5 g
  • Protein

    13.6 g

Slow cooker Mexican chicken-corn soup recipe. Vegetable-chicken soup cooked in a slow cooker.

Shredded Monterey Jack cheese can give 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 tomatoes
  • 1 small jalapeno chili
  • 1 clove garlic, peeled
  • 1 teaspoon ground cumin
  • salt and fresdhly ground black pepper,to taste
  • 1 ripe avocado, peeled, pitted, and sliced
  • Mexican tortillas

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. Top with sliced avocado and tortillas. Serve immediately.

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