Go Back
Print Recipe

Mexican Chicken and Roasted Tomato Soup

Mexican Chicken and Roasted Tomato Soup is a spicy chicken stew that is perfect for a cold night because it uses things you already have in your pantry and cooks all afternoon in your crockpot.
Course: Soup
Cuisine: Mexican
Keyword: crockpot, mexican stew, roasted tomatoes, soup, stew

Ingredients

  • 1 can Great Northern Beans
  • 1 can fire-roasted diced tomatoes
  • 1 can chopped green chilies
  • 1 Cup Verde Salsa
  • 1 box Swanson Mexican Tortilla chicken broth
  • 1 tray Tyson Trimmed and Ready chicken strips
  • seasoning for chicken
  • 1 Tablespoon olive oil
  • 1 bell pepper chopped
  • 1-2 Cups frozen edamame shelled
  • 1 Cup fresh spinach
  • 1 Tablespoon garlic minced
  • 3 Teaspoons lime juice
  • 3 big dashes seasoned salt

Instructions

  • Dice chicken into 1/2 inch cubes.
  • Season chicken and cook in skillet until browned and cooked through.
  • Remove chicken and place in the bottom of a crockpot.
  • In the same skillet, add 1 tablespoon of oil and heat to medium.
  • Chop/dice bell pepper into 1/4-inch cubes.
  • Cook bell pepper in oil until edges start to brown.
  • Transfer bell pepper and pan bit to the crockpot.
  • Drain and rinse canned beans and add to crockpot.
  • Add all remaining ingredients to crockpot, except spinach.
  • Let the soup cook in the crockpot for at least 4 hours (this could also simmer in a dutch oven for 1 hour, instead.)
  • Chop spinach and add to soup 20-30 minutes before you eat it.
  • Serve hot and garnish with cheese, chips, avocados or more salsa.