Here’s a spicy Mexican-style version of everyone’s favorite: chicken soup. With an ample quantity of green chili peppers and even a dash of hot sauce, this soup is guaranteed to please your taste buds.

Here’s what you need:

  •  5-quart slow cooker
  • 1 ½ pounds of boneless, skinless chicken breast, cut into small bite-size pieces
  • 1 tablespoon olive oil
  • 1 quart chicken broth
  • 1 package (16 ounces) frozen corn
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 4 stalks celery, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 sweet red bell peppers, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • 1 teaspoon Tabasco or your favorite hot sauce (optional)

Here’s what to do:

  • In a large skillet, sauté the chicken in the olive oil until lightly browned.
  • Transfer the chicken to a 5-quart slow cooker with a slotted spoon (to drain the oil).
  • Stir in all of the remaining ingredients except the optional Tabasco or hot sauce.
  • Cover and cook on the low heat setting for 7 to 8 hours.
  • Stir before serving, adjust the seasoning if necessary, and add the Tabasco or hot sauce if desired.

This flavorful soup will warm you up on a cool evening. It’s a great soup to serve to large groups, because it doubles easily. (Just make sure you use an adequately-sized crock pot.) Make the dish even more substantial by ladling it over a bowl of hot cooked white rice.