Mexican Chicken Crock-Pot Soup

This easy recipe is a staple in my household! Not only is it easy to make but it’s light and healthy too :)

This can be done in the morning and left on low all day, or if company is coming over you can throw this in the crock-pot for 2 hours! (3.5 if you have to cook the chicken in the soup!)

You can have your children help you with this recipe, and it’s a great way to use up left over chicken!

Here is the recipe with some tips included!

1 Tablespoon minced garlic

2 Tablespoons of tomato paste

1 big can (28oz or bigger) or diced tomatoes

4 Teaspoons Chili powder

2-6 cup container Chicken broth (I use reduced sodium) (or you can use chicken bouillon cubes or my favorite, Better than Bouillon)

Mix this all together!

Now for the chicken!

You can use leftover chicken, shred it and put it straight into the soup (this is great to include your kids on this part!) Or you can put Chicken breasts right into the soup to cook!

Full chicken Breasts will take longer to cook through, but Chicken Tenderloins (Pictured below) take about 3 hours to cook through on high!

(Chicken Tenderloins are my go to for white meat chicken! Not only does it cook faster, retain its juiciness better, and come in perfectly portioned sizes! It’s often times cheaper than big breasts (so you still get the same weight of chicken just lighter on the wallet!)

Cook on High 2-4 hours

Cook on Low 6-8 hours

Stirring occasionally

If you cook the chicken in the soup wait 3 hours pull it out and check it for doneness (it will be white the whole way through!) and shred it!!

When it’s time to eat you can eat it plain, or you can add any of these following toppings (or come up with your own!)

Cheese (let your kids grate fresh cheese!)

Avocado

Cilantro (let your kids tear the leaves!)

Green Onion

Tortilla Strips (to make: cut corn tortillas into strips toss with a little oil and cook at 425 til brown!)

 Put into bowls and enjoy this wonderful meal!

Love Kaite and Kendra