Chicken Chile Soup



Chicken Chile Soup

Course: Soups
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  • 2 1/2 cups water
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon cumin seeds
  • 2 chicken breasts cooked
  • 1 garlic clove minced
  • 1 cup chopped onion
  • 2 packages frozen white corn thawed, 9-ounce
  • 2 cans diced green chilies 4-ounce
  • 1 teaspoon ground cumin
  • 2 to 3 tablespoons lime juice
  • 2 cans Great Northern beans undrained, 15-ounce
  • 2/3 cup crushed tortilla chips
  • 2/3 cup Monterey Jack cheese (reduce fat cheese if desired)


  • Combine all ingredients, except tortilla chips and cheese, in slow cooker. Stir.
  • Cover and cook on low 4 to 6 hours.
  • To serve, place 1 tablespoon each tortilla chips and cheese in 8 soup bowls.
  • Ladle hot Chicken Chile Soup recipe over cheese.
  • Serve with salsa and warm tortillas.
  • If you have an extra few minutes, butter the tortillas and place on a cookie sheet.
  • Bake in oven at 400 degrees for five minutes.
  • Cut into wedges. Serves 8.
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