Perfect for Fall: Spicy Chicken Soup

we sure do love our avocado.

This soup is delicious with just the right amount of kick to it. You can substitute mild salsa or hot to tailor this soup to your tastes. We like to serve ours with some avocado slices, shredded chihuahua cheese, and tortilla chip strips. This should be plenty for 8 servings.

What You Need:
2 (14.5 ounce) Cans Vegetable Broth
4 Boneless, Skinless Chicken Breasts
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
2 Tablespoons Chili Powder
1/2 Tablespoon Onion Powder
1 Onion (chopped)
2 Cloves Garlic (minced)
1 (16 ounce) Jar Chunky Salsa
2 (14.5 ounce) Cans Diced Tomatoes with Green Chilies
1 (15 ounce) Can Whole Kernel Corn (drained)
2 (16 ounce) Cans Chili Beans (undrained)
1 (8 ounce) Container Sour Cream (optional)

Start Cookin:

  • Place chicken breasts and chicken broth into a crockpot and set on low. Season with salt, pepper, chili and onion powders.
  • Once chicken is cooked – after about 3 hours – shred with two forks back to back. Chicken should be tender enough to do this with ease.
  • Once chicken is shredded; add onion, garlic, salsa, diced tomatoes and chilies, corn, and beans.
  • Continue to cook on low until heated through. If adding sour cream is desired, add 30 minutes before serving.
  • ENJOY with your favorite toppings!

Happy Fall, Y’all!



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