I have been making this soup for years now. My whole family eats it up which is really saying something, considering we don’t always get 6 votes across the board for meals. While I would eat this year-round, this is particularly comforting during these chilly winter nights.
The important thing to note is that many of the measurements are for the “base” of the recipe, if you will. By that I mean, cook it as instructed but feel free to add more seasonings if you like more spice, or more of your favorite vegetables. After the chicken has had time to cook, I tend to adjust the seasonings to personal taste. I prefer some spice so I may add a couple more teaspoons of chipotle in adobo toward the middle-end of the cook. But, the recipe as it is does already have a lot of good flavor so this isn’t necessary.
One of my favorite things about this recipe is that with the exception of shredding the chicken, this is a total dump and go meal. There aren’t a whole lot of vegetables to chop up, you don’t have to shred the chicken until 3-4 hours in, and you don’t even really need to stir it too much (unless you are the type to season, taste, season taste).
You may wonder why I have a can of diced tomatoes, a can of diced green chiles, AND a can of mixed diced tomatoes and green chiles. For the first can of diced tomatoes, I usually just use whatever I have in the cabinet, for the small can of diced chiles, I use Old El Paso, and then for the final can of diced tomatoes and chiles, I use Rotel. Rotel tomatoes add a lot of great flavor in my opinion, so I like to incorporate it with whatever other brand I am using. For each, make sure you include the juices rather than draining as they will blend well with the tomato sauce. If you need to stray from the recipe and only have a 28oz can, that works too. Try to get San Marzano – they are the BEST!
These measurements are meant for use in a large crockpot, so if you are working with a small or medium sized one, you can start by cutting everything in half, particularly the chicken, broth, and sauces. You can adjust the vegetable amounts to your personal preference.
If the chicken breasts are large or if you are short on time, cut them in half and they will cook a bit faster. You can also adjust the crockpot temperature to high for the second half of the cook.
32oz Chicken Breasts
2 tbsp. olive oil
1/2 cup onion, chopped
4 cloves garlic, minced
4 cups low sodium chicken broth
8oz can tomato sauce
4-5 tsp. chipotle chili in adobo sauce
15oz can black beans, drained & rinsed
14.5oz can petite diced tomatoes
4.5oz diced green chiles
10oz Rotel diced tomatoes and green chiles
2 1/2 cups corn
1/2 tsp. dried oregano
2 tsp. olive oil
2 tsp. cumin
1/4 cup scallions, chopped
3/4 cup shredded cheddar cheese
1/4 cup cilantro, chopped
2 tpsp. vegetable oil
Fat free sour cream
- Heat oil in sauce pan on medium heat.
- Saute onion and garlic until soft, 3-4 minutes.
- Add chicken broth, tomato sauce and chipotle chili in adobo sauce and boil.
- Add cilantro and remove from heat. Pour into crockpot.
- Add beans (drained and rinsed), diced tomatoes, diced green chiles, corn, cumin and oregano.
- Add chicken breasts in even layer. If they are large, cut them in half.
- Cover and cook on low heat for 4-5.
- Remove chicken and shred. Add back to soup.
- Adjust seasonings to taste, and cook for another 1-2 hours.
- While cooking, cut corn tortillas into long thin slices. Fry over medium heat in vegetable oil.
Serve hot with diced avocado, shredded cheese, sour cream , scallions and fried tortilla strips.
I originally got this recipe from SkinnyTaste but have made a series of adjustments.