This soup is the perfect dinner when you are crazy busy, but want something warm, comforting and full of spicy flavor. Brian and I love to top this full flavored soup with avocado and a squeeze of fresh lime juice! I definitely have this soup planned for this first week of school. With minimal ingredients and even less preparation, add this soup to your line up of crock pot wonders!!
Mexican Chicken Soup
- 4 cups chicken broth
- 2 cups water
- 1 pound uncooked chicken breast
- 2 (15-oz) cans great northern beans, drained
- 1 (15-oz) can red kidney beans
- 2 cups salsa verde OR your favorite salsa
- 2 tsp. ground cumin
- 2 tsp. garlic powder
- 1 tsp. paprika
- 2 tsp. oregano
Toppings: Avocado, fresh squeezed lime juice, shredded cheddar cheese, chopped green onions, crushed tortilla chips
In a large crock pot, add chicken broth, water, chicken breasts, beans, salsa and spices. Stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and falls apart easily when shredded.