Here’s a great way to use up leftover cooked (or rotisserie) chicken, which gets transformed into this tasty, tex-mex style soup thanks to some simple ingredients and a slow cooker. Anywho, this recipe is pretty forgiving. I added my favorite tex-mex ingredients, but feel free to switch your faves in/out.
- 4 cups chicken broth/stock (1 32-ounce box)
- 2 cups shredded, cooked chicken (I used about 1/2 a leftover rotisserie chicken but any type will do)
- 1 14.5-ounce can diced tomatoes (with juices)
- 1 15-ounce can black beans, rinsed and drained
- 1/2 large onion (or 1 small), chopped (about 1 cup-ish)
- 1 cup frozen corn
- 1 bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 – 1 teaspoon salt (err on the side of using less if you’re going to top your soup with tortilla chips)
- 3/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- pepper, to taste
- grated cheese, optional, to top the soup
- tortilla chips, optional, to top the soup
- fresh cilantro, chopped, optional, to top the soup
- Add all ingredients to a slow cooker. Stir to combine.
- Cook on low heat for 4-6 hours, until vegetables are tender to your liking. Season with additional salt and pepper, if needed. Note: Remember to go light on the salt if you’re topping your soup with tortilla chips.
- Serve with your preferred toppings, like grated cheese, tortilla chips, and fresh cilantro. Enjoy!
Serves approximately 4-6, depending on serving size.
Definitely serve this with tortilla chips. I went low on the salt on this recipe since tortilla chips are already so salty. If you skip the tortilla chips, you may want to add some additional salt, to taste. Oh, and please add some cheese. The hot soup, crispy tortilla chips and melty cheese is what really made this dish special for me.