Thursday, September 6, 2012

Zesty Chicken Rice Soup {Slow Cooker}

The sun hasn't shined here in two days. Yesterday it poured all day. Thunder, lightening with what felt like 200% humidity. Can you say bad hair day! Not to mention my poor kids had to start school in the pouring rain. That makes three years in a row it has rained on the first and second day of school. Weird? So since I just want it to be fall already; so I can wear my jeans and boots I give you soup! 
1  to 1 1/4 pounds skinless, boneless chicken thighs or breast halves
3  14-ounce cans reduced-sodium chicken broth
1  14 1/2-ounce can fire roasted diced tomatoes, undrained 
1 tablespoon chopped cilantro
1/2  cup chopped onion
1/4  cup chopped green sweet pepper
2 cloves garlic, smashed, peeled finely chopped
2 teaspoons chili powder
1/2  teaspoon ground cumin
1/8  teaspoon black pepper
1/2 teaspoon kosher salt
1 bay leaf
2 cups cooked yellow rice
1  cup shredded Cheddar Jack cheese
2 green onions chopped
Sour Cream

Place chicken, tomatoes, onion, green peppers, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Remove chicken and bay leaf from slow cooker. Shred and remove bones. Return chicken to slow cooker with cooked yellow rice. Serve warm with a dollop of sour cream and sprinkled cheddar jack cheese and green onion.


  1. Pinned. This looks amazing! We had rain too...supposedly it is supposed to be nice today...we'll see!

  2. This looks right up my alley! I will definitely be giving it a try! I'm also now following you and would like to invite you to come over and do the same if you like... have a great weekend, Deb