Slow Cooked Chipotle Chicken Soup

by Bernadette Longueira

By Bernadette Longueira

Slow Cooked Chipotle Chicken Soup

An inventor named Irving Nachumsohn received the patent for the device that became the Crock-Pot on Jan. 23, 1940. Nachumsohn, who went by the surname Naxon, invented the slow cooker to cook cholent, a traditional stew eaten by Jews. Recipes Slow Cooked Chipotle Chicken Soup European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


600 grams boneless skinless chicken – breasts and thighs
450 gram can pinto beans drained
250 grams frozen sweet corn kernels
1 jalapeno pepper seeded and diced or 1 chili of your choice
1 red onion diced
Juice of one lime or ½ a lemon
1 teaspoon chili powder optional
1 teaspoon garlic powder or 2 teaspoons crushed garlic
1 teaspoon dried coriander
1 teaspoon cumin
½ teaspoon oregano
5 cups chicken stock
1 cup rice
1 cup fresh salsa
250 ml prepared guacamole
1 large packet of tortilla chips
2 cups grated sharp cheddar cheese.


1. Add chicken beans corn onions, pepper lime juice and seasonings to slow cooker with the stock
2. Cover and cook on high for 3 – 4 hours or low for 6 – 8 hours
3. Add rice and return slow cooker to high heat.
4. Continue cooking until rice is tender
5. Shred chicken in slow cooker using forks
6. Serve in soup bowls with a side of guacamole, salsa, cheese and chips for dipping and eating together with the soup stew.

Related Posts

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Send this to a friend