Mexican Chicken Soup

Name: Mexican Chicken Soup
Ingredients: as needed Chicken legs (Boneless); as needed Chicken breast or thighs; as needed Zucchini squash; 2 raw Carrots; as needed Celery; as needed Potatoes; as needed Onions; as needed Garlic; as needed Cabbage; as needed Tomato sauce (or chicken broth); as needed Chicken bouillon powder; 5 cups Water

12 ingredients · 7 steps · from Timothy Birmingham

Ingredients

as needed Chicken legs (Boneless)
as needed Chicken breast or thighs
as needed Zucchini squash
2 raw Carrots
as needed Celery
as needed Potatoes
as needed Onions
as needed Garlic
as needed Cabbage
as needed Tomato sauce (or chicken broth)
as needed Chicken bouillon powder
5 cups Water

Watch the original video

Steps

Season the chicken legs and chicken breast/thigh with seasoning.
Pour the chopped vegetables over the seasoned chicken.
Chop up the cabbage and add it to the slow cooker.
Add tomato sauce (or regular chicken broth) to the mixture.
Sprinkle more of the chicken bouillon powder over the ingredients.
Add 5 cups of water.
Cook on high for about five to six hours.

Recipe extracted by Foodle from “Mexican Chicken Soup Recipe Slow Cooker” by Timothy Birmingham. Quantities follow the video and may be approximate — watch the original for technique.