My recipe for Crock Pot Spicy Chicken Soup is so delicious, and it’s the perfect way to dump all of my favorite ingredients into a vessel and walk away for the afternoon!

I like to make this recipe in big batches because then I can freeze it into individual containers for sick days or days when I just need a big bowl of comfort food.

Even if it’s not cold outside, you’ll love the combination of spicy broth with the cooling sensation of citrusy cilantro. If you don’t like spicy flavors, you can always omit the chili powder to reduce the level of heat.

 

Ingredients:

4 cups chicken stock

1 large boneless skinless chicken breast (~1 lb)

2 sweet peppers (green or red)

1 medium onion

1 15-ounce can pinto beans

1 15-ounce can black beans

1 15-ounce can sweet corn

1 28-ounce can diced fire-roasted tomatoes

1 and ½ tablespoons ground cumin

1 tablespoon ground chili powder

1 teaspoon smoked paprika

½ teaspoon salt

1 cup chopped cilantro

 

Instructions:

Pour chicken stock into the crockpot and set the chicken into it. Turn the slow cooker on high so it warms up while you prep the rest of the recipe.

Dice the sweet peppers and onion and place on top of the chicken.

Drain and rise the pinto beans, black beans, and corn. Place them on top of the diced vegetables.

Pour the entire can of fire roasted tomatoes on top of the mixture and top with spices. Stir the mixture gently so the spices mix into the top layers.

Turn the crockpot on high for 4 hours. Using two forks, shred the chicken breast and add in 1 cup of chopped cilantro.

Serve with avocado, plain Greek yogurt, cilantro, cheese, or chips.

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Quick Tip: Prep all the ingredients ahead of time, so you can just dump them all into a Crock Pot when you’re ready.

Recipe courtesy of: Uproot Kitchen

Image courtesy of: Hispanic Kitchen