8
Jan

Crock Pot Mexican Chicken Soup with Cheddar Cheese Chips

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Here’s a soup that can be thrown together in a cinch and is full of bold Mexican flavors. The best part about it is that it simmers in a crockpot all day so it’s cheap, easy, and no fuss! 

Pasilla peppers are fairly mild if you remove all of the seeds. They give the soup just a hint of spice and a distinctive flavor. If you would rather just use leftover shredded chicken without the bone, then substitute low sodium chicken broth for the water. You may also need to adjust the salt depending on how salty the broth is that you use.

I felt like I was missing the crunch of a tortilla chip crumbled on top, so I baked a few pinches of cheddar cheese in the oven until they created a crisp chip. It added great flavor, and the crunch that I was looking for. Serve all of the optional toppings on the side so your Paleo friends can chose what they want to put in it. For SCDers, go ahead and load it up with black beans, cheddar cheese chips, avocado, and even a dollop of SCD dripped yogurt it you’d like! 

 


Happy Soup Month! Be sure to check out:

Italian Turkey and Bean Soup

Thai Chicken Soup

Turkey and Squash Soup

Roasted Pumpkin Soup with Sage and Prosciutto


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Crock Pot Mexican Chicken Soup with Cheddar Cheese Chips

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

  • 6 cups water (or chicken broth)
  • 3 carrots, peeled and sliced into circles
  • 1/2 yellow onion, chopped
  • 1 pasilla pepper (or Poblano), deseeded and chopped
  • 4 garlic cloves, thinly sliced
  • 3 roma tomatoes, chopped
  • 1 cup tomato juice
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons sea salt
  • 1 whole chicken, divided into parts (skinless but with bone in)
  • juice from 2 limes
  • 1/2 cup cilantro

Optional Toppings

  • Cheddar Cheese Chips (recipe follows)
  • Black beans
  • Avocado
  • Dripped Yogurt or Sour Cream

Instructions:

  1. Place all of the soup ingredients into a crock pot, except for the lime juice and cilantro. Cover and cook for 6 hours on low or 3 hours on high.
  2. Remove the chicken and use 2 forks to shred the meat from the bone. Discard the bones then return the chicken to the pot.
  3. Add in the juice from 2 lime and the chopped cilantro.
  4. Continue cooking for up to 8 hours, or until you’re ready to serve.

For the Cheddar Cheese Chips:

  1. Using your fingers, place about 1 tablespoon of shredded cheddar cheese in a small mound on a parchment lined baking sheet. Repeat until you have your desired amount of chips. Bake the cheese mounds at 400 degrees for 5-7 minutes. They will spread out flat and start to brown on the ends. Remove from the oven and let them cool for 10 minutes.
  2. Serve the soup with the cheese chips, black beans and sliced avocado on the side.
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  • Lisa

    I am confused about the use of crock pots, when I changed my way of eating I also changed my cookware, don’t crock pots give off toxins? I went to a French oven, but I am uncomfortable to leave it on the stovetop when I am gone. I would love to hear what you know about this.

    On a side note, I love your website! My family is tough to cook for but 1 thing we agree on are your Macadamia Waffles! These bring a smile to everyones face!

    Thanks, Lisa

    • Against All Grain

      I use a french oven a lot, but crock pots are so handy. Cast iron or ceramic ones should be fine!

  • Court

    I love this soup! I was looking for a new GF recipe that agreed with my Crohn’s and this fit the bill perfectly. I’m making my 3rd round in 2 weeks today. Thanks!

  • Amanda

    I bought a rotisserie chicken to use… Would that be okay if I remove the skin? (No salt or seasonings on the chicken!) Thanks!!

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