Friday, February 19, 2010

Mexican Chicken Soup

We don't do many soups in our house. Neither my husband or I especially enjoy them but we do have a couple of recipes we pull out from time to time. This is one of my favorites because it is very flexible, quick and yummy. It's also a great way to use up leftover cooked chicken.


Boneless, skinless chicken (This can be cut into cubes now, or shredded with a fork after cooking.)
1 can Mexican tomatoes
1 cup chicken broth (If you are making this gluten free be sure the chicken broth is gluten free.)
1 stalk of celery cut into small pieces
1 cup of frozen or canned corn
1/2 cup frozen green beans cut to about 1" long
1 t cumin
2 t minced garlic

Puree tomatoes to break up most of the chunks. Combine all ingredients in crock pot and cook on low for 6-8 hours or high for 3-4 hours.

I have done all sorts of combinations in this soup. When I haven't had Mexican tomatoes I've used regular tomatoes and added some salsa. Sometimes I brown the celery and garlic before adding it to the crock pot. I have used this recipe with both raw and cooked chicken and it works either way. I omit the celery when I don't have it. When I'm reheating it I will often mix in some shredded Mexican cheese. It's a pretty flexible dish with very little prep work.

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