January is National Soup Month, and because it’s cold many places during that time, soup is a great idea for lunch and dinner. The problem with making most soup is that there is a lot of chopping, boiling, etc., and for most of us, time is too short to go through that routine. The Solution: Get out the Slow Cooker and fill it with canned foods from the pantry. The following Off-the-Shelf Everything Mexican Soup is slightly spicy, full of fiber, and just plain good. It can be assembled in the slow cooker in less than 15 minutes, and can cook all day or in just a few hours if your slow cooker has a high setting. It includes all of the Mexican ingredients we love: chilies, tomatoes, beans, rice, corn, salsa, and tortillas – Yum!
If there’s time, the soup can be topped with grated cheese, crushed tortilla chips, sour cream, green onions, black olives, or whatever is around. Use your biggest slow cooker because this recipe makes 16 generous servings. If you have a small family, it freezes well.
12 cups chicken broth or 12 cups water mixed with 3 tablespoons granular chicken bouillon
1 15 oz. can diced tomatoes and green chilies
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. can cream style corn
1 4 oz. can diced green chilies
2 cups medium salsa
1 12 oz. can turkey breast, or 2 cups turkey breast from the Slow Cooker Turkey Breast Module
1/2 to 1 teaspoon crushed red hot pepper
1 cup rice
6 corn tortillas, ground in the food processor or chopped
- Place all ingredients in the crock of a 6-quart slow cooker.
- Stir, cover, and let cook 6-8 hours on low or 3-4 hours on high.
- Stir before serving.
Amount Per Serving
Calories 175 Calories from Fat 19
Percent Total Calories From: Fat 11% Protein 23% Carb. 66%
Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 12 mg
Sodium 1489 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 2 g
Protein 10 g
Vitamin A 8% Vitamin C 14% Calcium 0% Iron 12%