I originally made this soup on January 14, and it was good, folks. Hearty, filling, and loaded with good things like beans and vegetables. Serve with a dollop of sour cream and Fritos or tortilla chips crumbled over the top. A friend that made it said that she served it with avocado slices on top. I also made some AMAZING jalapeno-cheddar cornbread, which I’ll include the recipe for at the end of this post.
There really is no mystery to making this wonderful soup. Just toss all of the ingredients into the crockpot, stir, and cook on low for eight hours. After the eight hours is up, I usually take out any chicken that hasn’t fallen apart, shred it, and put it back into the soup.
Around 1.5 pounds of chicken, diced or left in large pieces. See above for what I do if there are large pieces left after cooking.
One large onion, diced (you can also use a small handful-ish of dried minced onions if you’re pressed for time)
3 cups chicken stock or broth
1 15 oz can black beans, rinsed and drained
1 15 oz can of kidney beans, rinsed and drained
1 28 oz can diced tomatoes
2 small cans of diced green chiles
Diced jalapenos, to taste. You can use fresh, or prepared. We love Mount Olive dived jalapenos…I used about three tablespoons.
2 cups frozen corn
4 teaspoons ground cumin
4 teaspoons chili powder
4 teaspoons garlic powder
2 teaspoons dried cilantro leaves
1 teaspoon cayenne pepper
one 8 oz. bag of cheese, your choice (pepperjack or four-cheese Mexican blend would be best, and you could totally add more than 8 ounces if you like.)
Tortilla chips or Fritos, sour cream, avocados, and cilantro for optional garnish. I also love a drizzle of Sriracha over the top.
For the jalapeno cheddar cornbread:
One box of Jiffy cornbread mix
1/4 c. milk
one heaping tablespoon of sour cream
several heaping tablespoons of diced jalapenos (once again, we like the Mount Olive brand)
1/3 c. SHARP cheddar cheese, shredded (it has to be SHARP cheddar!)
Bake at 400 for 15-20 minutes. You can use muffin tins or a glass bread pan.