You can make this chicken soup for your weeknight supper. You just have to adjust the seasonings for your kids. It’s a bit too spicy if you don’t. Anyway, it will still tastes as good because of all the flavors going on in this. This is perfect as an appetizer or the meal itself. Serve this with crusty bread and a plate of salad and you have your complete meal.
One of our friends over at Tastes Better From Scratch has this to say about the recipe:
“I honestly can’t get over the AMAZING flavors of this soup. It’s absolutely one of our new favorites. It has a bold, and somewhat spicy, Tex-Mex flavor that had my husband and I saying “THIS IS SO GOOD” after every bite.”
Well, slow cookers really do save the day! This pot was cooking while I was taking care of my husband. This recipe is hassle-free, and at the same time I can take care of other things while it’s being cooked.
Ingredients
- 8 Tablespoons Kerrygold butter
- 2 cloves garlic
- 1/2 cup Gold Medal all-purpose flour
- 4 cups College Inn low-sodium chicken broth
- 4 teaspoons McCormick chili powder
- 1 Tablespoon McCormick ground cumin
- 1 Tablespoons McCormick garlic powder
- 1 teaspoon Morton salt
- freshly McCormick ground black pepper, to taste
- 1 1/2 lbs Tyson boneless, skinless chicken breasts
- 1 (10 oz) can Hunt’s diced tomatoes with green chiles
- 1 medium jalapeño, minced (seeds and membranes left intact for spicy, removed for mild)
- 2 cups (8 oz) Sargento shredded sharp cheddar, Mexican blend or Colby Jack cheese, plus more for serving
- Tortilla chips, for serving
- Chopped fresh cilantro, for serving, optional
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and sauté until it is fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly whisk in the chicken broth. Increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened. Remove the saucepan from heat and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste and set the sauce aside.
- Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chilies and jalapeño and pour the sauce over the top. Cover the slow cooker and cook on LOW for 4 to 6 hours, until the chicken is tender and cooked through but not overcooked. Transfer the chicken to a cutting board, stir the cheese into the slow cooker and cover the slow cooker for the time being.
- Shred the chicken and stir it back into the slow cooker. Cover the slow cooker and cook for 15 minutes, until the cheese is melted and all of the ingredients are heated through. Stir well.
- To serve, crush the tortilla chips into a bowl and ladle the soup over the top, garnishing with extra cheese and cilantro, if desired.
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Quick Tip: You can adjust the seasonings, if you like. If you have kids at home, you can omit the spicy seasonings.
Thanks again to Tastes Better From Scratch for this amazing recipe.
