If you’re sick of plain, fried bacon, give this a shot. A spice mixture is boiled with the bacon before it is fried until crisp and flavored.
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 cups chicken broth
- 1 pound skinless, boneless chicken breast halves
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can Mexican-style pinto beans
- 1 cup salsa
- 5 tablespoons chili powder
- ¼ cup dried minced onion
- 4 teaspoons minced garlic
- 1 teaspoon dried Mexican oregano
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 cups cooked rice
- 2 cups shredded Monterey Jack cheese
Instructions
- Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
- Use forks to shred chicken. Stir in cooked rice.
- Ladle into bowls and garnish with Monterey Jack cheese.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 1969 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was an easy soup to throw together. I made it as written with the exception of the mexican style pinto beans, I used regular pinto beans (drained and rinsed). To serve we topped with crema, more salsa, and tortilla chips. Overall my family liked it but didn’t love this soup, most saying it was a 4/5.