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Elisabeth's Southwest Chicken Soup

By

Family recipe

Rate this recipe 4/5 (3 Votes)

Ingredients

  • 3 boneless chicken breast
  • 2 cans rotel tomatoes with chiles
  • 2 cans of black beans
  • 3 chicken bouillon cubes
  • Chicken stock
  • Black pepper
  • 1/2 bunch choppers cilantro
  • 1 can yellow corn
  • 1 lime
  • 1 1/2 block of cream cheese
  • 8 oz reduced fat sour cream

Details

Level of difficulty Average
Preparation time 30mins
Cost Average budget

Preparation

Step 1

Place chicken in crock pot with 1 can of rotel tomatoes, 1 can of black beans, 1/2 of the cilantro, chicken bouillon cubes, and black pepper.let cook on low for 6-8 hours.

Step 2

Use two forks to shred chicken, then squeeze the lime in crock pot, add second can of rotel and black beans, corn, 8-10 oz of chicken stock, and cream cheese.
Cook for another hour.
Add sour cream, rest of cilantro, and enjoy.

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*May serve with crushed tortilla chips or whole size chips for dipping.

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INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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