Loris Mexican Chili Crockpot Soup Recipes

CROCK POT CHILI SOUP

Steps:

• Brown your ground beef and onion in a skillet over medium heat and drain.
• Place beef and onions in your crock pot.
• Add all ingredients in cans (liquid and all) and broth/water.
• Stir.
• Cover and cook on low for 4 hours.
• Serve with sour cream and shredded cheddar cheese.

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
• Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
• Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

MEXICAN CHILI SOUP

Steps:

• Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
• Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
• Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.

SLOW COOKER MEXICAN CHILI BOWLS FROM DEL MONTE®

Steps:

• Combine tomatoes, corn, beans, taco seasoning and chocolate chips in a 5-qt. slow cooker. Add chicken, lightly press down into tomato mixture to cover slightly. Cover and cook 8 hours on LOW or 4 hours on HIGH.
• Remove chicken and cut into bite size pieces; return to slow cooker and stir in peanut butter. Prepare rice according to package directions. Serve chili in bowls over rice, with toppings, as desired.

MEXICAN CHICKEN SOUP

Steps:

• Place chicken in a slow cooker, and season with pepper and 1/4 tsp. salt. Top with 1/2 cup cilantro.
• Add all remaining ingredients except yogurt, avocado, and remaining cilantro. Stir well.
• Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
• Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it.
• Return shredded chicken to the slow cooker, and mix well.
• Top each serving with 1 tbsp. cilantro, 1 tbsp. yogurt, and 1/2 oz. (about 2 tbsp.) avocado.

LORI'S MEXICAN CHILI CROCKPOT SOUP

Steps:

• In a nonstick pan, lightly brown ground beef. If you are using anything other than extra lean beef, you may want to strain off the fat now. Add onion, celery and garlic and saute for about 5 minutes.
• Add taco seasoning and beef broth and simmer for 15 minutes. This will infuse a lot of flavour into the ground beef. Meanwhile, add remaining ingredients to the crockpot. You can add the liquid from the beans or not - I did.
• Add ground beef mixture to the crockpot. If you find that there isn't enough liquid, add more beef broth. I cooked it on low for 6 hours, but I can't imagine why it can't be cooked longer. The longer you cook soups in a crockpot, the better they taste!
• If you can taste the soup partway through, you may want to season it to your tastes at this point. Add some freshly ground pepper, chili powder or any of your favourite spices or seasonings.
• Top with grated cheese and diced avocado and tortilla chip pieces if you wish.