Jalapeno Cheddar Chicken Soup
Ingredients
- 5 pieces boneless skinless chicken breast - cut into chunks
- 26 ounces cream of chicken soup 1 large can (just the soup- don't add water as this will be taken care of with the broth)
- 16 ounces chicken broth you can use water instead if needed
- 12 ounces salsa
- 3 sweet peppers - diced (we love using the mini sweet peppers like these https://www.walmart.com/ip/Fresh-Mini-Sweet-Peppers-16-oz-bag/10324377?athbdg=L1200 )
- ½ purple onion - diced
- ½ bell pepper - diced (whichever color you prefer)
- 2 jalapeno peppers - diced
- 1 tomato - diced
- 1 cup shredded cheddar cheese
Instructions
- Combine the chicken, cream of chicken soup, chicken broth, salsa, sweet peppers, onion, bell pepper, jalapeno peppers, and tomato in the crock pot & cover.
- Cook on high for 4-6 hours - stirring occasionally.
- After about 4 hours - remove the chicken & pull it apart in a separate bowl to shred.
- Return the now pulled chicken back to soup & cook another 1-2 hours on low.
- In the final 30 minutes - add the cheese - stir.
- Top with additional cheese when serving if desired.