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! 
Ingredients
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


Directions
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.

3 comments :

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

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  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

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