With summer winding down in a lot of parts of the country and preseason football heating up it’s not hard to imagine fall rolling in. The leaves changing color, the cozy sweaters, and the homemade soups. There is so much I love about fall, and that includes this Spanish Lime soup!
I am a sucker for easy meals, and this one might take the cake. Although, it does have a LOT of ingredients, it’s really just a lot of can opening, chicken shredding and spice measuring. You can easily omit the spicier ingredients for picky kids (or adults) and it won’t affect the rich flavors you get when you cook things in the crock pot! Is it really considered cooking when the crock pot does all the work?
I like to serve this one with a few grilled quesadilla’s or homemade tortilla chips, which also helps sell it to my reluctant soup eaters!
- 1 cup sweet yellow onion, peeled and diced small (about 1 medium onion)
- 2 large jalapeno pepper (about 4 to 5 inches long), diced very small
- 2 Tbsp. minced garlic
- 32 oz (4 cups) low-sodium chicken broth
- 2 14.5-oz cans diced fire roasted tomatoes and juice
- 2 15-oz can black beans, drained and rinsed
- 1 whole store bought rotisserie chicken, shredded
- 1 14.5 oz corn (drained and rinsed )
- 3 large limes juiced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional and to taste
- 1/3 cup fresh cilantro leaves, finely minced and
- diced avocado for topping
- Turn your crockpot on high.
- Add the onion, jalapeno, and garlic.
- Then add the chicken broth, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and cayenne pepper.
- Lastly, add your tomatoes, black beans and chicken. Stir it all up!
- Cook on high up to 4 hours or low for 6 hours.
- Taste soup and add salt to taste.
- Top with avocado chunks and fresh cilantro.