With the cold winter months upon us, we love our soup. Soup can be tricky around our household though, because we try to do a lot of things low-to-no carb. Many soups call for flour, sugar, potatoes, or something that is on my husband's "no eat" list.
I came up with this recipe a week or so back for a gathering we had. It was super simple, and although we did not add any tortilla chips to the recipe, our guests were able to enjoy the saltiness of the chips without the requirements of my husband eating them too. So add chips or don't. Either way, the soup is really delicious!
Note :: Much of the spices I did to taste and then guesstimated afterwards the measurements for you. I would believe that all of the seasoning could be added at once if it makes things easy for you. I also like things a bit more salty, so I added more to my bowls than I did to crockpot as I ate.
What is your favorite winter soup recipe?
- 2 lb. chicken breast
- 2 cans of corn, drained
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 can of diced tomatoes & chopped green chilies
- 32 oz. of chicken broth
- 1 tablespoon of paprika
- 2 tablespoon of garlic salt
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1 tablespoon of ground pepper
- 1 teaspoon of red pepper
- 1 tablespoon of cilantro
- Place the chicken breast, corn, black beans, diced tomatoes (with and without the green chilies, chicken broth, paprika, garlic salt, cumin, and ground pepper in a crockpot on low for eight hours
- When there is an hour or two left for cooking time, add the red pepper and cilantro to the crockpot.
- Serve warm.
