Crock Pot Mexican Corn Chicken Soup
Friday, June 21, 2019
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INGREDIENTS: • 5 Chïcken Thïghs, boneless, skïnless • 1 Yellow Onïon, dïced • 1 Red Bell Pepper, dïced • 5 Gârlïc Cloves, mïnced or pressed • 1 4 oz cân Fïre Roâsted Green Chïlïs • 3 15 oz câns Corn (I use the Southwestern vârïety wïth peppers ïn ït) • 1 15 oz cân Blâck Beâns, rïnsed & drâïned • 4 cups Chïcken Broth, low sodïum • 1 Bây Leâf • 1 tsp Kosher Sâlt • 1/2 tsp Blâck Pepper • 1/2 tsp Mexïcân Oregâno (or regulâr ïs fïne) • 1 Tbsp Cumïn • 1 Chïpotle ïn Adobo Sâuce (Chopped. Also use 1 tsp of the sâuce) • 2 cups Monterey Jâck Cheese, shredded (use fresh) • 1 cup Heâvy Creâm (or hâlf ând hâlf)
