Southwestern Crock Pot Chicken Soup
- 6 to 8
- chicken thigh quarters
- water to cover
- chicken bouillon cubes
- 2 large
- russet potatoes (cut in large chunks)
- 4 clove
- garlic grated
- 1 can(s)
- green chilis diced (small can) or 3 fresh roasted ones
- 1 medium
- 1 bunch
- cilantro, fresh
- roma tomatoes
- 1/3 c
- dry chopped onion
- 1/2 c
- fresh collard greens chopped
- 1 pkg
- green chili or jalapeno flavored sour cream
- 1 c
- shredded cheddar
- heavy black pepper upon serving, fresh cracked best
How to Make Southwestern Crock Pot Chicken Soup
- 1Remove skins and fatty deposits form the chicken quarters. It is important that the bone is included for the rich flavor. Pack as many as possible in the crock pot. Add water to cover and add the bouillon. Cook on high for 6 or 7 hours. The meat should easily just fall off the bone. Use a strainer to remove all chicken and loose bones. Pick through and remove bones when it has cooled down, put chicken aside.
- 2Peel and quarter the potatoes, add more if wanted :) Add in the garlic and dry onions. Let cook until potatoes have softened, about 45 minutes.
- 3Add back the chicken, the chopped cilantro, petite diced tomatoes, diced onion, can of green peppers. Toss in the collard greens. Simmer at least another half hour.
- 4Just before serving, remove a couple of cups of the soup to cool down. Then mix in the sour cream and mix well when adding it back to the soup mix, if it curdles, it still tastes good. Add the Cheddar cheese and it is ready to serve. Be sure to pepper heavily when serving.