Mexican Chicken Soup

The is a fast soup for a weekday or weekend meal for any season. Shredded chicken in the rice cooker is a no brainer on the laziest nights when you don't want to cook but the mouths are waiting for you to feed them. I love to have organic corn chips with this. My "secret" is to add a dollop of sour cream to the soup before serving.

5-6 chicken thighs or breast (frozen or thawed)

2 garlic cloves

1 tablespoon tomato paste

1 tablespoon of chili powder (I like Kinder’s taco seasoning)

1 minced Jalapeno (optional)


Mix in after chicken is cooked and shredded


Frozen or fresh corn

1 cup of rice (cooked or just omit)

1 can of drained black beans

1 diced red pepper

1 cup diced tomatoes (with liquid) (fired roasted is nice)

1 minced Jalapeno (optional)

Chicken broth (2-4 cups depending on how thick you want it)


Garnish :

green onion

sour cream

cilantro

cheddar and/or mexican cheese

lime wedge

Avocado


  1. Place chicken in the rice cooker or turn to 420 until clicks, then turn to 200 for an hour.

(slow cooker- low for 3-4 hours).

(Fast and easyway - add onions and garlic with chicken.

  1. Shred chicken in cooker and save juice.

  2. Best way- Preheat skillet and add onions and garlic. After a few minutes add spices and tomato paste and “brown” for two minutes or so.

  3. Add a ½ cup chicken broth to clean up the “browned” bits and add the onions mixture to the chicken.

  4. Then add cooked rice, beans, corn peppers, jalapenos, tomatoes and chicken broth and heat.

  5. Garnish with green onion, sour cream, cilantro cheddar and mexican cheese and lime.

  6. Serve with organic corn chips.