Mexican Soup

I’ve decided to share some things that I prepare on a regular basis, and maybe even some new things that I’ve recently tried and had success with.  I’ll be working on putting my food posts together in a more organized and easy to find fashion under my page “From My Kitchen”.

This first one is a staple meal in my home.

Mexican Soup (Slow-Cooker)


I don’t have a real “recipe” for this soup. I’ve adapted from many different versions over the years.  Now, I use what I have on hand when I’m preparing this, and it’s always a little different (but always good!) Here are the basic ingredients that I use:

3 C. diced cooked chicken breast ( I like using grilled breasts, but you can use any method to cook chicken. I’ve also shredded the chicken in a food processor and that works fine too.)

6 C. chicken broth (I like Superior Touch Better Than Bouillon Chicken Base)

2 cans corn (drained)

2 cans black beans (rinsed and drained)

1 can Great Northern Beans (rinsed and drained)

3 cans Rotel diced tomatoes w/ green chiles (I use mild)

Fresh cilantro (about 1 tbsp.)

2 tsp. (or so) of taco seasoning (I frequently use a chipotle flavored variety)

Mix all ingredients in slow cooker. Cover and cook on high setting for 4 to 6 hours. Garnish with fresh cilantro and a dollop of sour cream. Serve with tortilla chips.

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