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“This soup is a great tangy southwest flavored chicken soup! Serve with tortilla chips! Great for summer evenings!”
READY IN:
4hrs 45mins
SERVES:
10
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice peppers. Set aside.
  2. Finely chop kale, cilantro and spinach. Set aside.
  3. Chop onions and garlic.
  4. Cut chicken breasts into smaller pieces. Put in slow cooker with onions, garlic, olive oil and chicken.
  5. Add riced cauliflower.
  6. Pour 1 packet of McCormick's Baja Citrus Marinade and water in slow cooker.
  7. Cook chicken for approximately 1.5 hours.
  8. When chicken is cooked, shred with fork.
  9. Put other vegetables in slow cooker, then pour in chicken stock, lime juice and other packet of McCormick's Baja Citrus Marinade. Stir.
  10. Cook in slowcooker for 2 hours. After time is up, add brown rice.
  11. Cook for one half hour.
  12. When serving, garnish with sprig of cilantro, sour cream and cotijo cheese.

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