![[crockpot wednesdays[3].jpg]](https://i0.wp.com/lh5.ggpht.com/_BlHU9Wq1CDw/Sn3spGCTF9I/AAAAAAAABYE/b9j6tXKhFgM/s1600/crockpot+wednesdays%5B3%5D.jpg?w=1080)
Link to this week’s Crock Pot Wednesday sign up. Thanks so much for participating. I’m enjoying reviewing last week’s entries.
This soup is a Southern Living favorite of ours that I adapted for the crock pot. It is so easy especially if you use leftover chicken or purchased rotisserie chicken. I only use the white meat.
1 tablespoon cumin seed
2 tablespoons vegetable oil
1 large red bell pepper, chopped
1 large onion, chopped
1 teaspoon bottled minced garlic
1 14.5-ounce cans Mexican style stewed tomatoes, drained and chopped (I typically use the Mexican with lime Rotel brand.)
2 limes , shells and juice reserved
4 14-ounce cans chicken broth
3 cups chopped cooked chicken (leave chunky)
1/4 cup chopped fresh cilantro
1 tablespoon chopped fresh jalapeno
1/4 teaspoon salt
1/4 teaspoon pepper
1 15-ounce can black beans, rinsed and drained, optional
Toppings: shredded Cheddar cheese, sour cream, cubed avocado
Garnish: lime wedges
Toast cumin seed just in a dry skillet just until heated through and beginning to give off aroma. Do not burn! Set aside. Heat oil in a Dutch oven or large skillet over medium-high heat. Add bell pepper, onion and garlic; sauté 3 minutes or until vegetables are tender. Add vegetables, jalapeno and chicken broth to slow cooker. Stir in tomatoes and toasted cumin seed. Cut limes in half crosswise. Squeeze and strain lime juice and reserve for later; add lime shells to soup. Stir in chicken and cook on LOW 4 – 6 hours. (It will hold longer if needed.) Thirty to forty-five minutes before serving, remove the lime shells and stir in cilantro, salt and pepper, lime juice and black beans, if using. Cook until thoroughly heated, Serve with toppings and garnish, if desired. I usually serve this with corn chips. Hubby likes the ones that are lime flavored.
You may want to use half of the lime juice and taste before adding the remainder. It’s a matter of taste. This keeps well in the refrigerator for several days. It also freezes well.
Makes 12 cups.
Hubby came down with an awful stomach virus during the night, so we won’t be eating this for dinner tonight. Fortunately, it gets better after it sits for a day anyway. I seem to be the only one in the family that hasn’t been afflicted. Guess who’s next?
I don’t think it will be this guy:(
Linked to Tasty Tuesday and Tempt My Tummy Tuesday.
this looks great
That will be tasty!
Yum! I make something similar to this, minus the black beans, plus chopped celery & minced carrots. Never thought about toasting the cumin seeds… what a wonderful idea.
Handsome likes the goodies. I’m like the broth. We both dive for the avocado. 🙂
I think my husband would really like this. Thanks for sharing the recipe!
This looks absolutely delicious!!!
xoxo
Michelle
Looks really good!
I hope you bypass the stomach thing in your home. I am going to try and make a crock pot recipe this week so I can participate but I am babysitting the grand today so I may not even make it to the grocery store:)
Joyce
Wow! Looks great!
It looks delcious Debbie! I won’t be playing in this week’s Crockpot Wednesday but plan on having a post ready for next week.
That soup sounds and looks amazing! I put a post on Mr. Linky.
Yum! I love Mexican Chicken Soup. I always get it when we go to our favorite Mexican place.
Wash your hands, every minute or two…..Lysol everywhere….oh me I’d rather be whipped than have it!!! Good Luck and stay healthy1
Soup looks great!
This looks yummy! I love crock pot cooking, so I really like this meme. However, I was wondering where to find Mr. Linky?
Jane
Debbie! Thanks for stopping by my blog! Your recipes look yummy!!! I’m always on the lookout for new stuff to cook up! Have a great day – p.s. LOVE your playlist of music!
Duh … I found Mr. Linky … sorry. 🙂
Jane
sounds delicious
Debbie, this looks wonderful. I hope you all are feeling better. e all have a tough flu season ahead of us.