Ingredients

The following ingredients have 4 Servings
  • 3 whole boneless chicken breasts
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons chili powder*
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano or parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 medium onion (chopped)
  • 2 red bell peppers (seeded and chopped)
  • 2 whole jalapeño peppers (sliced)
  • 5 garlic cloves (minced)
  • 1 can 14.5 ounces diced tomatoes with juice
  • 1 can 8 ounces tomato sauce
  • 4 ounces tomato paste
  • 1 can 4 ounces green chiles
  • 2-3 whole Chipotle Pepper In Adobo*
  • 1 can black beans (drained and rinsed)
  • 3 cups low sodium chicken broth
  • 1 lime (juiced)
  • sour cream
  • sliced avocado
  • chopped cilantro (or parsley)
  • grated Mexican cheese (or cheddar cheese)
  • sliced jalapenos
  • tortilla chips

Instruction

  • Prepare all the ingredients, by slicing, chopping, opening the cans etc.
  • Add the chicken to a 6 quarts slow cooker. Sprinkle with: salt, pepper, chili powder, ground cumin, dried oregano, onion powder and garlic powder.
  • Add the chopped onion, bell peppers, jalapeño peppers and minced garlic.
  • Add the diced tomatoes with the juice, tomato sauce, tomato paste, green chiles and 1 - 3 chipotle peppers in Asado sauce, depending on how spicy you prefer the soup. Add chicken broth and black beans, stir gently and cover with the lid.
  • Turn crockpot on and cook on high for 5 hours or for 8 hours on low. I cooked it on low for 8 hours.
  • If possible, stir the soup gently once or twice during cooking. Once done, stir in the lime juice. Using 2 forks, break up the chicken into chunks or shred it finely, I prefer the latest.
  • Taste and adjust for salt.
  • Serve the soup with sour cream, avocado, freshly grated cheese, more jalapeños, tortilla chips and fresh cilantro leaves on top!