January 20, 2017
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beans, Black Beans, Poultry, Chicken, Vegetables, Peppers, Mexican, Cooking For A Crowd, Easy/Beginner Cooking, One-Bowl Does it!, Cinco de Mayo, Fall/Autumn, Winter, Weeknight Meals, Slow Cooker, Gluten-Free, Low Fat, No Eggs, Canned Tomatoes, Make it from scratch, Boneless Pieces, Kosher Meat more
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"Whenever I find a slow cooker recipe that is successful I am very, very happy. I LOVE the ease that it adds to those busy weeknight workdays or even to those weekends that you don't want to spend your day working in the kitchen. Here in this recipe the "Mexican" flavors really come out in its brothy goodness. For me, this one is a keeper! I've adjusted it slightly from it's original source (Pioneer Woman)."
Place the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper.
Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, red and yellow peppers (refer to the NOTE below), and chipotle pepper. Stir and place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
Remove the chicken to a plate and use 2 forks to break the chicken into chunks (or shred it if that's what you like). Return the chicken to the pot, taste and add more seasoning if necessary.
Stir in the lime juice and grated peel and taste again.
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
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Very good soup! I made a few changes based on what I had on hand by using two cans (4 cups) chicken broth and skipping the Rotel and chipotle pepper but adding a can of green chiles (4 oz). Served with corn bread for a wonderful dinner. Thanks for sharing!