Omg I love fall because this means SOUP!

Y’all know I love my crockpot and I use it at least 2-3 times a week and making soup is one of my favorite things to make in it.

I’m sure if you searched this blog for soup recipes you would come across a few!

Today was a dreary , rainy damp day so a spicy Mexi soup was born!

This is a take on my Paleo Mexican Chicken Soup , but NOT Paleo!

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Now that is a glorious looking bowl of soup right there!

Now I didn’t take pics of the process because , seriously, there aren’t really any steps to take!
Here is how it went down

Crockpot Mexi Chicken Soup

3 large frozen chicken breasts – boneless skinless
1 bag of frozen southwest veggies (corns,peppers,black beans)
1 carton of veggie or chicken broth
1 small can of diced tomatoes with chiles
1 packet of taco seasoning
1 tsp chili powder
1 tsp cumin
1.5 cups of cooked brown rice
Shredded cheese

Place chicken in crock and cover with remaining ingredients
Cook on low for 5 hrs, then remove breasts and using 2 forks shred the chicken.
Return chicken to crock and continue to cook on low for another 2-3 hrs

Serve with shredded cheese!

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Oh , and a big ole loaf of fresh bread for dipping!

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