Description
You can make an easy soup recipe this morning for dinner tonight.
Ingredients
- 2 chicken breast - uncooked
- 1 tbsp cumin + 1 tbsp of cumin on top of veggies
- 1 tsp granulated onion
- Salt and pepper
- 1 cup Green red and yellow mixed frozen peppers
- 1 can diced tomatoes
- 1 cup frozen corn
- 1 can black beans
- 1 container 3 cups of bone broth or chicken broth
Instructions
- Spray the slow cooker (Affiliate Link) with nonstick cooking spray.
- Add the chicken breasts to the slow cooker (Affiliate Link), then add cumin 1 tablespoon to coat the chicken. Turn the chicken over and coat both sides with cumin.
- Add granulated onion flakes to the chicken to coat both sides as well.
- Mix to coat and add extra seasoning if needed.
- Add frozen peppers, frozen corn, black beans, and diced tomatoes.
- Add more cumin to the veggies.
- Then, add 1 container of bone broth or chicken broth.
- Stir the mixture.
- Cook on low for 6 hours or until chicken is really tender and starts to shred.
- Using two forks shred the chicken in the soup.
- Serve immediately.
Equipment
Slow Cooker Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel
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Notes
You can easily double this recipe and add it to a larger slow cooker (Affiliate Link).
This recipe can also be frozen with all the raw ingredients and then thawed and cooked in a slow cooker (Affiliate Link).
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: soup
- Method: slow cooker (Affiliate Link)
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 326.83 kcal
- Sugar: 4.24 g
- Sodium: 881.32 mg
- Fat: 9.91 g
- Saturated Fat: 2.71 g
- Trans Fat: 0.09 g
- Carbohydrates: 32.6 g
- Fiber: 10.38 g
- Protein: 28.45 g
- Cholesterol: 57.48 mg