Spring may technically be around the corner, but it certainly doesn’t feel like it, with Winter Storm Stella bearing down on most of the Midwest and Northeast United States. What better time than now for making a steaming pot of delicious, Mexican chicken soup? We made this last week and loved it. Plus, nothing is easier than throwing a bunch of ingredients into a pot, setting the slow cooker for eight hours and having dinner made when you get home!
I added almost the entire can of chiles in adobo sauce, because we like spicy in our family. Also, I didn’t have avocado or cilantro on hand but did add the cheese, tortilla chips and sour cream at the end. This one will make you feel warm and cozy from head to toe!
Click here for the recipe, courtesy of the Food Network.