Googie's Kitchen presents Slow Cooker Mexican Chicken Pasta Soup

alexisknibbs

Jun 20

Slow Cooker Spicy Mexican Chicken Pasta Soup

Last Sunday we had a roast dinner. I always like to buy a bigger chicken and freeze any leftovers for another occasion. As there is only three of us this work very well. I often find I have a the meat of the leg is never eaten and this always makes the best leftovers.

Recently I have been testing a few recipes with chicken legs. I hadn't tried this at a Mexican dish yet so I felt it was time. The herbs and spices worked well in the soup. It was tasty and packed with goodness. We really enjoyed this meal and of course, we had to share the recipe with you.

Do you own a slow cooker and if so, what's your favourite slow cooker soup? Let me know in the comments and please don't forget to like and follow me.

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Equipment

Bowl
Large saucepan
Colander
Sharp knife
Chopping board
Teaspoon
Stirring spoon

Ingredient

Pinto beans x 200g ( or a bean of your choice)
Leek x 1
Carrots x 2
Butternut squash x 1 handful
Green beans x 1 handful
Edamame beans x 1 handful
Tomatoes x 1 400g tin
Chicken or vegetable stock x 800mls
Mild, medium or hot chili powder x 1 tsp
Ground ginger x 1 tsp
Ground cumin x 1 tsp
Ground coriander x 1 tsp
Ground sweet cinnamon x 1 tsp
Dried oregano x 1 tsp
Tamari x 2 tbsp
Salt and pepper to taste
Leftover chicken x 500g

Method

Soak the pinto beans or a bean of your choice overnight.
Drain the beans through a colander and rinse them well.
Add the beans to a large saucepan and cover the beans with water and then 2 inches above that as well.
Put baking powder and salt to your tastes into the water and turn the heat onto high.
Boil the beans for at least 20 mins.
When they start to soften remove from the heat.
Pour through the colander and rinse.
Put the beans into the slow cooker pot.
Cut the top and the bottom from the leek.
Slice the flesh of the leek into half centimetre pieces.
Peel slice and dice the carrot into two centimetre pieces.
Next peel the butternut squash into two centimetre pieces as well.
Remove the top and the top from a celery and slice into half centimetre pieces.
Put these ingredients into the slow cooker pot.
Open the tinned tomatoes and pour them into the pot.
Pour the stock into the tin and pour that into the pot.
It should get rid of the juice from around the edges of the tin.
Now pour any stock left into the slow cooker pot.
Add in the mild, medium or hot chili powder, ground ginger, ground sweet cinnamon, ground cumin, ground coriander, dried oregano and tamari into the pot.
Sprinkle over the salt and pepper to your tastes.
Turn the slow cooker onto high for 3 - 4 hours or on low for 7 - 8 hours.
Boil the pasta as per the packet instructions.
Cut the leftover chicken into bitesize pieces.
Once the soup is cooked stir in the chicken and the pasta.
Then serve and enjoy.

Slow Cooker Spicy Mexican Chicken Pasta Soup

Slow Cooker Spicy Mexican Chicken Pasta Soup was a delicious dinner that we all enjoyed. It was a yummy meal that was easy to prepare and cook. The dish is freezable too. You could make this in advance of a meal and freeze it for another occasion. I wouldn't make the pasta and freeze it. That's best cooked fresh. Also if you have frozen the leftover chicken then leave it in the freezer until you want to eat the soup. The soup also made a delicious dinner but also made very tasty leftovers as well. However you decide to eat this soup, as always, please enjoy. Thank you xxx