SLOW COOKER CHIPOTLE CHICKEN BURRITO BOWL SOUP

SLOW COOKER CHIPOTLE CHICKEN BURRITO BOWL SOUP

Ingredients:

  • 1 pound boneless skinless chicken thighs
  • 15 oz canned pinto beans, drained and rinsed
  • 16 oz frozen sweet corn kernels
  • 1 jalapeno pepper, seeded and diced
  • 1/4 cup diced red onion
  • juice from one lime
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried cilantro
  • 1 teaspoon cumin
  • 1/2 – 1 teaspoon chipotle chili powder depending on how much spice you prefer
  • 1/2 teaspoon Mexican oregano
  • 5 cups chicken broth
  • 1 cup premium instant rice
  • 1 cup fresh salsa
  • 8 oz prepared guacamole
  • 8 oz tortilla chip
  • 2 cups shredded monterrey jack cheese

Instructions:

  1. Add chicken, beans, corn, onion, pepper, lime juice and seasonings to slow cooker along with broth

  2. Cover and cook on high for 3-4 hours or low for 6-8

  3. Add rice and return slow cooker to high heat

  4. Let heat through with rice for 10 – 15 minutes or until tender

  5. Shred chicken in slow cooker using forks

  6. Top bowls of soup with guacamole, salsa, cheese, chips or as desired

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