Fiesta Chicken Soup - Crock Pot |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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A slightly spicy recipe that I created quite by mistake. I was making another recipe when I realized I had added too much tomato juice and didn't have enough beans to complete it. A few other changes and there you go. Ingredients:
3 lbs chicken breasts, thawed or fresh |
1 (19 ounce) can kidney beans, drained |
1 (15 ounce) can chili beans, mexican style |
3 (6 ounce) cans reduced-sodium tomato juice |
1 (15 ounce) can diced tomatoes with green chilies, drained |
1 cup celery, chopped |
1 cup carrot, sliced |
1 cup onion, chopped |
1 cup frozen corn |
2 garlic cloves, minced |
2 bay leaves |
2 teaspoons beef bouillon granules |
1 teaspoon dried basil, crushed |
1 teaspoon dried oregano, crushed |
1 teaspoon dried sage, crushed |
1/2 teaspoon paprika |
Directions:
1. Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
2. Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
3. Remove and discard bay leaves. Enjoy!
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