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Mexican Chicken Soup
Mexican Chicken Soup

Mexican Chicken Soup
Mexican Chicken Soup
Source
Ingredients:
1
Servings
  • 660
    ml
     dried pinto beans, soaked overnight
  • 5.5
    lb
     boneless, skinless chicken breasts
  • 1
    item
     small white onion, diced
  • 7
    oz
     can fire-roasted diced green chiles
  • 10
    oz
     can red enchilada sauce
  • 14.5
    oz
     can mexican-style stewed tomatoes
  • 32
    oz
     box chicken broth
  • 0.25
    tsp
     pepper
  • 0.25
    tsp
     garlic powder
  • 0.5
    tsp
     dried oregano
  • 0.5
    tsp
     cumin
  • 240
    ml
     dry brown minute rice
  • 660
    ml
     dried pinto beans soaked overnight (see first step below)
  • 5.5
    lb
     chicken boneless skinless chicken breasts
  • 1
    item
     small white onion diced
  • 7
    oz
     can fire roasted diced chiles
  • 14.5
    oz
     can mexican style stewed tomatoes
Mexican Chicken Soup
Instructions:
  1. Soak Beans: The beans need to be soaked overnight in water to help soften them. Add the beans to a medium-sized bowl and cover with water.
  2. Combine Ingredients: In the slow cooker, add the soaked beans, chicken breasts, diced onion, canned green chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin. Stir to combine. Do not add the Minute Rice yet.
  3. Cook on Low: Cover the slow cooker and cook on LOW for 9 hours without opening the lid during the cooking time.
  4. Shred Chicken: After 9 hours, shred the chicken breasts using two forks.
  5. Add Rice: Add the dry brown Minute Rice to the slow cooker and stir to combine.
  6. Continue Cooking: Cover and let the soup cook on low for an additional 45 minutes.
  7. Serve: Once the rice is cooked and the soup is heated through, serve hot. Enjoy your flavorful and hearty Mexican Chicken Soup!
  8. Soak the dried pinto beans overnight in water to soften them. Place the beans in a medium-sized bowl and cover them with water.
  9. The beans need to be soaked over night in water to help soften them up. Do this by adding the beans to a medium sized bowl and covering with water.
  10. Add the soaked beans, chicken, chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin to the slow cooker. Stir. DO NOT ADD MINUTE RICE YET.
  11. Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
  12. Shred the chicken with 2 forks.
  13. Add the dried brown Minute rice to the slow cooker, stir.
  14. Cover and let cook on low for 45 minutes more.
  • 660
    ml
     dried pinto beans, soaked overnight
  • 5.5
    lb
     boneless, skinless chicken breasts
  • 1
    item
     small white onion, diced
  • 7
    oz
     can fire-roasted diced green chiles
  • 10
    oz
     can red enchilada sauce
  • 14.5
    oz
     can mexican-style stewed tomatoes
  • 32
    oz
     box chicken broth
  • 0.25
    tsp
     pepper
  • 0.25
    tsp
     garlic powder
  • 0.5
    tsp
     dried oregano
  • 0.5
    tsp
     cumin
  • 240
    ml
     dry brown minute rice
  • 660
    ml
     dried pinto beans soaked overnight (see first step below)
  • 5.5
    lb
     chicken boneless skinless chicken breasts
  • 1
    item
     small white onion diced
  • 7
    oz
     can fire roasted diced chiles
  • 14.5
    oz
     can mexican style stewed tomatoes
1
Servings
0

Soak Beans: The beans need to be soaked overnight in water to help soften them. Add the beans to a medium-sized bowl and cover with water.

Combine Ingredients: In the slow cooker, add the soaked beans, chicken breasts, diced onion, canned green chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin. Stir to combine. Do not add the Minute Rice yet.

Cook on Low: Cover the slow cooker and cook on LOW for 9 hours without opening the lid during the cooking time.

Shred Chicken: After 9 hours, shred the chicken breasts using two forks.

Add Rice: Add the dry brown Minute Rice to the slow cooker and stir to combine.

Continue Cooking: Cover and let the soup cook on low for an additional 45 minutes.

Serve: Once the rice is cooked and the soup is heated through, serve hot. Enjoy your flavorful and hearty Mexican Chicken Soup!

Soak the dried pinto beans overnight in water to soften them. Place the beans in a medium-sized bowl and cover them with water.

The beans need to be soaked over night in water to help soften them up. Do this by adding the beans to a medium sized bowl and covering with water.

Add the soaked beans, chicken, chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin to the slow cooker. Stir. DO NOT ADD MINUTE RICE YET.

Cover and cook on LOW for 9 hours without opening the lid during the cooking time.

Shred the chicken with 2 forks.

Add the dried brown Minute rice to the slow cooker, stir.

Cover and let cook on low for 45 minutes more.

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