Mexican Chicken Soup

Equipment

  • Slow Cooker- 6 quart or larger



Ingredients

  • 1 1/4 cup dried pinto beans soaked overnight (see first step below)
  • 1 1/2 lbs. chicken boneless skinless chicken breasts
  • 1 small white onion diced
  • 7 oz. can fire roasted diced chiles
  • 10 oz. can red enchilada sauce
  • 14.5 oz. can Mexican style stewed tomatoes
  • 32 oz. box chicken broth
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. cumin
  • 1 cup dry brown Minute Rice

Instructions

  • 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.


Notes

I only use Minute rice (instant) in the slow cooker. Regular rice tends to get gummy in the slow cooker.

Nutrition

Calories: 289kcal | Carbohydrates: 37g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1039mg | Potassium: 985mg | Fiber: 7g | Sugar: 5g | Vitamin A: 382IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 4mg

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