Mexican Chicken Soup for the Soul

Sriracha

With the turn in the weather, it's time to make some yummy soups. Going to class in the evening makes the crockpot my kitchen tool of choice right now.



This particular recipe started as this "six can chicken tortilla soup." Oddly enough, it had no tortillas in it, or any seasonings. So I followed some of the reviewers of the recipe and added my own seasonings, like cumin, garlic, etc. Eventually, I started adding a bit of rice to it. Now, this is a recipe my whole family enjoys.

The cast of tonight's dinner

The recipe is very simple. I diced some boneless/skinless chicken thighs and browned them in a little olive oil. I then added everything else. Put the crockpot (or Ninja, in my case) on low and walked away for a couple of hours. When we returned home, the house smelled awesome and dinner was ready. I normally serve this with either chips or quesadillas for those not on a weight loss program (which seems to be everyone but me at this point). I love to top this with sour cream and cheese as well as a healthy dose of sriracha.

Bubble, bubble...

RECIPE: Serves 6-8

INGREDIENTS:

6 boneless/skinless chicken thighs
2 (32 ounce) cans (boxes) chicken broth
2 (15 ounce) can black beans

2 cups whole kernel corn, frozen
3 (10 ounce) can diced tomatoes with green chile peppers, drained

2 T cumin, or to taste

2 T garlic powder, or to taste

2 T onion powder, or to taste

DIRECTIONS:

1. Cube the chicken and lightly brown in skillet. 

2. Place chicken in crockpot with all ingredients.

3. Cook on low for 2-3 hours or until rice is done.

Serve with chips, sour cream and cheese. And don't forget the sriracha!