Mexican chicken soup slow cooker

This delicious recipe has the flavor of Mexico without compromise. We love how simple this dish is ready. If the low slow cooking, then you can go to be ready to work in the morning and leave 80-10 hours later.

Beans, corn, chicken and make this dish a low fat slow, but healthy cooking inches and supports a complete fusion of flavors, while the chicken tender and juicy. This recipe canWith the types of beans, or even with rice and boring versatile dish that can often be done without any modification. Enter to try this soup, I doubt it after becoming aware of the structure, tasty, and many of this court may be disappointed!

Difficulty (1-10 scale): 3

Servings: 6
Preparation time: 8 minutes
Cook: 9:00
Total time: 9 hours and 8 minutes

Ingredients
> 1 (32 ounces) chicken broth low sodium organic box
3 tablespoonsolive oil
1 can (15 ounces) cannellini beans (white) beans - drained
1 (15 oz) drained whole kernel corn -
1 cup salsa
1 jalapeno pepper, seeded - deveined and - chopped
1 tablespoon chili powder
One teaspoon cumin
2 raw chicken breasts - cut into small pieces
Salt - to taste
black pepper - to taste

Preparation
Mix all ingredients in a pot with 4 liters.
Mix all ingredients together.Add water if the ingredients are not completely submerged.
Put the lid on the pot and set up for 4-6 or until done.
After 4-6 hours of slow cooking and season with salt and pepper to taste and serve.
Enjoy your soup!

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