It’s no secret that I’m a real sucker for soup with a Mexican flair! So naturally, when I read that Jessica’s family named this Mexican Chicken Soup the best soup ever, I just knew I had to try it out!
It was so good, and I would also rank it right up there with my favorite soups. Not only does it taste great, but you can make it in the crock pot and it freezes beautifully!
By the way, Jessica’s blog appropriately named My Heart For Home is wonderful! Her heart for Jesus, her family, and showing hospitality towards others really shines through her writing. Make sure you stop by and check her out!
Ingredients
- 4 cups chicken, cooked and shredded
- 1 carton chicken stock
- 15 oz. can tomato sauce
- 2 cans of pinto beans
- 2 cans of black beans
- 1 jar medium picante sauce
- 1 small can diced green chiles
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon dried minced onion
- Toppings: cheese, sour cream
Instructions
- Place all ingredients in a large stock pot and let simmer for an hour. Or place all ingredients in the crock pot and cook on low all day.
Notes
This soup had the right amount of spice for us, but if you prefer a truly mild flavor you may want to make a few adjustments: leave out green chiles and use mild picante sauce.
Adapted from: My Heart For Home
Linked to: Tempt My Tummy Tuesday
{ 6 comments… read them below or add one }
I can’t wait to try this!!! Going to go pick up some split chicken breasts and the ingredients today!
I hope the family enjoys it, Misty
Katie,
We had this soup today after church. It is cold here in the Raleigh, NC area and they are calling for snow…….so it is perfect!! Just spicy enough. My husband really loves it. Thanks for sharing.
Hi Lee Ann! I’m so glad you guys enjoyed it as much as we did!! I agree, it is perfect for a cold winter day
I love a recipe that cooks in the slow cooker all day – especially when Mexican is in the title!
Melinda, sounds like we have a lot in common! Slow cookers and Mexican food