Santa Fe Chicken Soup
Chock full of hearty vegetables, beans and tender pieces of chicken this soup is so wonderful. It's even better that it can be made in the crock pot and cook while you are at work.
Equipment
- Slow Cooker
Ingredients
- 1 yellow, orange or red bell pepper diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 4 oz can diced green chilis
- 1 14.5 oz can fire roasted diced tomatoes
- 1 bay leaf
- 2 tsp ground cumin
- 1 tsp kosher salt
- 1 lime juiced
- 1 c frozen corn kernels
- 1½ lbs boneless, skinless chicken thighs cut into small pieces
- 2 c chicken stock
- 1 15 oz can white beans drained and rinsed
- 1 c shredded pepper jack cheese optional
Optional Toppings:
- corn tortilla chips
- avocado slices
- limes
- cilantro
- sour cream
Instructions
- Add all ingredients to a slow cooker except for the beans and cheese.
- Gently stir to mix everything together.
- Cook on low for 8 hours, or high for 4.
- Add in the beans and cook for 10 minutes while you gather toppings.
- Taste and adjust seasoning if necessary.
- Serve warm in bowls with toppings of your preference.