You can cook this on the stove or in a crockpot. Directions for both are included!
If you want to kick the spicy up a notch, throw in a jar of salsa!
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2 tablespoons olive oil
1 onion, chopped 1 red bell pepper, chopped 2 stalks celery, chopped 1 chopped jalapeño (optional) 2 cloves garlic, minced 5 -6 cups chicken broth 2 cans diced tomatoes, drained 1 can corn, drained 1 can black beans, drained and rinsed |
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1 teaspoon crushed red pepper flakes
1/2 teaspoon cumin 1/2 teaspoon oregano salt and pepper for taste 1 and 1/2 cups cooked chicken, cut in cubes 8 flour tortillas, torn 1 cup Monterey Jack cheese, shredded 1 cup cilantro, chopped without stems (optional) 1 lime cut into wedges (optional) |
To cook on stovetop:
To cook in crockpot (slow cooker):
- In a large soup pot, sauté onions, bell pepper, celery, and jalapeño in olive on medium heat, stirring until tender.
- Add minced garlic and broth. Add cans of tomatoes, corn, and beans.
- Stir in seasonings and bring to a boil Immediately lower heat and simmer for about 15 minutes, covered.
- Add cooked chicken and simmer for another 10 minutes.
- Serve in bowls with torn tortillas, cheese, cilantro, and lime for garnish.
To cook in crockpot (slow cooker):
- In a skillet, sauté onions, bell pepper, celery, and jalapeño in olive on medium heat, stirring until tender. Add garlic and cook one minute more.
- Transfer cooked vegetables to a crockpot. Add the canned tomatoes, corn, and black beans. Add the chicken broth and stir in seasonings.
- Cook on low heat for about 3 - 4 hours, depending on your crockpot. Add cooked chicken and cook until all is warmed through.
- Serve in bowls with torn tortillas, cheese, cilantro, and lime for garnish.
