So I'm kind of on a roll with the soup recipes here! I decided to try doing a new soup every week....well, until I move onto some other obsession! I found this recipe here. I did change a few things and doubled most of it (the version here is ALREADY doubled*) It originally called for 2 cups of sour cream but I couldn't really stand the thought of that many calories! Even with one cup though, the flavor is really great. It tastes much better than my picture looks!
Ingredients:
2 Tbsp. olive oil
1 large yellow onion, diced
1 large green or red bell pepper, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
2 cans (11 ounce) Ro-tel diced tomatoes & green chiles
8 cups low-sodium chicken broth
1 + 1/4 pounds boneless chicken breasts, uncooked
2 cans corn
2 can black beans, optional
1 1/2 tablespoons chile powder
2 teaspoon ground cumin
1 teaspoon oregano
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
1 cup sour cream, plus more for serving
tortilla chips, for serving
Directions:
- In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
- Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans, chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
- Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
- Serve garnished with more cheese, sour cream, and tortilla chips.
