This Hands-Off Dinner Recipe Will Become Your New Favorite for Spring

Because who wants to spend time in the kitchen when they could be enjoying the gorgeous weather instead?

Photo by Becca Boyd

Photo by Becca Boyd

Can we talk about how amazing slow cookers are? I threw this soup together in about five minutes — as I finished the breakfast dishes, no less — and as we dug into it later that evening, garnished with chunks of perfect avocado, sharp cheddar and blue corn tortilla chips, conversation had to be temporarily halted. It was too good to talk through.

This recipe for Crock-Pot Mexican Chicken Soup is kid-friendly, meaning it’s not spicy. If there are no children dining with you, cramping your meals at every possible opportunity, you’ll want to kick it up with more cayenne or some finely chopped jalapeño peppers, which you can throw in when you add the beans and corn.

And a bonus to this recipe: You won’t have to miss any of this beautiful early spring weather because you’re hard at work in the kitchen. The slow cooker does all the busy work for you!

Recipe: Easy Crock-Pot Mexican Chicken Soup
Serves 4 to 6

2 cans (15 oz) of diced tomatoes, undrained
1 onion, diced
4 garlic cloves, minced
4 c. chicken broth, divided
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. cayenne, or more to taste
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tbsp. brown sugar
2 boneless, skinless, chicken breasts
1 c. frozen corn
1 (15 oz) can black beans, drained and rinsed
1/4 c. finely chopped cilantro
To serve: Shredded cheddar or Monterey Jack, cubed avocado, tortilla chips

1. In Crock-Pot, stir tomatoes, onion, garlic, 1 CUP OF THE CHICKEN BROTH (just one!), cumin, chili powder, cayenne, oregano, salt, pepper, and brown sugar.
2. Place chicken in the mixture. Set Crock-Pot on low for 7 to 8 hours or high for 3 hours (both work; just depends on your timing needs).
3. When there’s about 30 minutes remaining, remove chicken and shred with two forks. Return meat to Crock-Pot, along with corn, beans, and remaining broth.
4. When ready to serve, stir in cilantro. Serve, with topping if you’d like.

Per serving, accounting for six servings: 351 calories, 4.3 fat grams, 785 milligrams sodium, 1457 milligrams potassium, 45.8 grams carbs, 10.4 grams dietary fiber, 8.3 grams sugar, 34.5 grams protein.                                                                                                                                                          

Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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