This is one of the easiest, and most tasty recipes I make. And I make it fairly often. The soup is delicious, especially if you like Tex-Mex flavors. 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 (or thawed works great too) 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. If you do not do rice with cilantro, chop some up and throw it on top of the soup when you portion it out in to bowls.
The ingredients, minus the Chili Powder which I forgot to throw in the picture. (I always forget something!)
Everything dumped in the crockpot and stirred around.
Voila, 4 hours later, this is what you have.
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
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!