A colorful soup that is perfect for raw, winter days, this recipe for Southwest Chicken Soup can be thrown together in the slow cooker using ingredients that many people already have on hand. By using a rotisserie chicken, you can prepare a delicious dinner before you head off to work.
Featuring the favorite flavors of Southwestern cooking, this recipe for Southwest Chicken Soup comes together quickly and easily in a slow cooker. If you take fifteen or twenty minutes to toss the ingredients for this soup in the slow cooker first thing in the morning, you can walk in the door hours later to the smell of a delicious soup ready to serve. Just think, nobody whining about being hungry or asking how much longer till dinner. Set down your work things, kick off your shoes, and dip out bowls of this hearty soup for dinner this week.
Southwest Chicken Soup Recipe
- Slow Cooker
- Sauce Pan
- Wooden Spoon
- 4 pcs Chicken Breasts Cooked and Shredded You can use a purchased rotisserie chicken, poach your own raw chicken breasts, or use 2 cans of drained canned chicken. You’ll need about 2 to 3 cups of chicken.
- 28 ounces Diced Tomatoes with Juice from a can
- 8 ounces Tomato Sauce from a can
- 4 ounces Diced Green Chilies from a can
- 2 cups Beef or Chicken Broth
- 15 ounces Canned Black Beans drained and rinsed
- 15 ounces Canned Red Kidney Beans drained and rinsed
- 15 ounces Canned Corn drained
- 1 tbsp Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Paprika
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- In your slow cooker, stir together the broth with the chili powder, cumin, salt, paprika, onion powder, and garlic.
- Add the cans of drained, rinsed beans, the drained can of corn, the diced green chilies, the tomato sauce, and the diced tomatoes.
- Add the chicken. Stir the soup to combine all of the ingredients.
- Cook the soup in your slow cooker on low for two to four hours or on high for six to eight hours.
- Serve the soup plain, topped with sour cream, or sprinkled with cheddar cheese.
- If you like, add a handful of corn chips to the top of the soup to add interesting texture and crunch. This soup is also very taste topped with a sprinkle of shredded cheese.
- Store leftovers in a tightly covered container in the refrigerator for up to three days.
- To reheat the soup, microwave it in a microwave-safe dish for about a minute and a half.
- Alternately, you can reheat the soup by putting it in a saucepan and bringing it to a simmer over medium heat.
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