In a crock-pot, pour in half chicken stock and dry
salsa mix, stir. Add boneless, skinless chicken
breasts. Cook on low-medium heat for 6 hours.
At end of 6 hours, remove chicken breasts from
liquid. LEAVE liquid in crock-pot. Let chicken
cool and then shred, adding the shredded chicken
back into the crock-pot. Add remaining chicken
stock, 1 cup of pico de gallo, 1 jar of medium
salsa, frozen corn, 1-2 cups of rice (depends on
how much rice you want in your soup), can of black
beans with liquid. You may had a cup of hot water
if you need more liquid at this point. Cook on
medium-high heat until rice is done. Adjust
seasonings by adding more salsa if you desire.
Chop avocado into bite size pieces. Cut limes into
wedges.
To serve, dish soup into a bowl and top with
shredded cheese, sour cream, crushed tortilla chips,
avocado and squeeze of lime. Also add more pico de
gallo and hot salsa if you desire.
Vegan- use vegan crumbles in place of chicken. Use veggie stock in
place of chicken stock. Skip step one involving shredded chicken. Add
crumbles and all other ingredients to crock-pot, cook till rice is
done and serve as suggested, omitting cheese and sour cream (or using
vegan shredded cheese and vegan sour cream)
Originally Submitted
11/19/2012
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