Chicken Soup, Tex-Mex Style

This is one of the easiest, and most delicious recipes I make. And I make it fairly often. The soup is delicious, especially if you like a Tex-Mex. The best thing about it is, you don’t even have to remember to thaw out your chicken prior to cooking it. Just throw it in frozen and it does just fine.

I make a cilantro lime rice, putting it in a bowl and then serving the soup on top of the rice.

Ingredients:

1 Tbsp olive oil

1 lb chicken breast, thawed or frozen

1 can chicken broth

1 (14oz) can of diced tomatoes

1 yellow onion, sliced

1 jar of roasted red peppers

2 cloves of garlic, minced

1 tbsp. chili powder

2 tsp cumin powder

1 tsp oregano

1 tsp garlic powder

1 tsp salt

pepper to taste

Directions:

Throw all the ingredients in the crockpot, mix it around, and cook on low for 4-5 hours. About 30 minutes before wanting to eat, pull the chicken out, shred, and add back to the crockpot. Enjoy!

This recipe is very slightly adapted from a good friend, and cooking inspiration, Jessica G.

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