Jalapeno Chicken Pepper Soup (Crock Pot)

All I can say is I am one happy lady who is going to be eating soup for lunch all week. Not to mention that this is lower calorie too packed full of flavor and warmth.

I started it off by placing a pound of chicken in the crock pot. I then used my handy Vidalia chopper and chopped 4 sweet peppers (remove seeds before chopping). I chose random colors. I then cut and deseeded two jalapeno peppers. If you like super spicy then leave the seeds in, but I prefer no seeds. It was still full of spice and flavor. I then poured the jalapenos on top. I added 1/8 cup of pickled jalapeno juices from a jar of pickled jalapenos I had in the fridge.

Next I added a small white diced onion, then a can of low sodium chicken broth, a can of corn (including the juices) and 1 cup of milk. Also 1/2 cup of flour and 2 tablespoons of butter. I topped it with 1 teaspoon of cumin and 1 tablespoon of crushed red peppers.

Cook on low for 8-10 hours. It is so amazing! I garnished it with shredded cheese and cilantro.

Ingredients:
1 pound of Chicken
1 can of corn
1 can of low sodium chicken broth
1 cup of milk
1/8 cup of pickled jalapeno juices (optional, but recommended)
4 diced sweet peppers (remove seeds)
2 diced jalapenos (remove seeds)
1 small onion
1/2 cup of flour
2 tablespoons butter
1 teaspoon cumin
1 tablespoon crushed pepper
cilantro
shredded cheese