Friday, July 10, 2009

Spicy Mexican Chicken Soup

I love coming up with different soup recipes.  Soup is such a great opportunity to get rid of the extra canned goods, chopped veggies, etc that you have.  I had some leftover chicken from dinner the other night so I figured that I would make some soup in the crockpot today.  I love my crockpot because not only does it ease the amount of cooking that you have to do, but it also uses a lot less electricity compared to cooking on the stove.  I have made a similar recipe a few times but it is really based on what I have on hand.  Here's what I put in it this time and it was a big hit. 

Spicy Mexican Chicken Soup
4 cups of chicken broth (you could use 2 cups of broth and 2 cups of water if that is all you have.
1 small can of V8 juice (can shaped like a soda can)
1 onion chopped
2 zuchinni sliced 
1 can of rotel tomatoes with chiles
1 small can of diced green chiles
1 14 oz can of diced tomatoes
2 14 oz cans of corn
1 can of black beans, drained and rinsed
1 can of great northern white beans, drained and rinsed
1 14 oz can of green beans, drained
2 1/2 - 3 chicken breasts chopped or shredded
1 packet of taco seasoning
Salt and Pepper to taste
3 TBL of sugar
About 1/2 tsp season salt
Cayenne pepper to taste (you can leave out if you don't want it spicy.  I probably used 1/4 tsp)
1/4 cup of heavy cream

Place all of the ingredients but the heavy cream in a crockpot and cook for 8 hrs on Low.  About 15 min before you serve it put stir the cream in.  

Other things that you could add to this are garlic ( I actually forgot this in mine), carrots, celery or other varieties of beans.  If you like it really spicy you could add diced jalapenos.

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