Aimee Fortney's Mexican Crock Pot Soup - WSMV News 4

Aimee Fortney's Mexican Crock Pot Soup

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I started throwing things together in the crock pot to come up with this. It is very similar to Mexican Posole, but easier. Perfect for busy weeknights!

  • 4 boneless, skinless chicken breasts, cut into bite sized cubes or 2 pounds of pork tenderloin, cut into bite-sized cubes
  • 1 onion, chopped
  • 2 habanero or jalapeño peppers, chopped (keep the seeds in for heat; remove for no heat)*
  • 3 cloves garlic, chopped finely
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne (approximate measurements - I just shook it in)
  • 1/2 teaspoon black pepper (again, I did not measure the pepper; just “guesstimated”)

Layer all of the above ingredients into a crock pot and stir to coat the pork with the spices. Be careful when handling the habanero (or jalapeño) peppers. Do not touch your face or eyes. 

Next, add the following:

  • 6 cups chicken broth
  • 1 can red kidney beans, drained and rinsed
  • 1 can hominy, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 2 cans diced tomatoes with chiles
  • 1 to 2 cups of frozen corn (add about 20 minutes before serving)

Cover the crock pot and cook on low for 6 to 7 hours.

Garnish with:

  • Crumbled tortilla chips
  • Chopped cilantro
  • Sour cream
  • Guacamole
  • The juice of a lime and a lime wedge

*After handling peppers, you can make a paste with baking soda and water to help remove the oils and heat from the peppers. 

**The cilantro absolutely makes this soup!

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