Southwest Chicken Soup Recipe
Everyone loves the simple flavors of tacos. Even kids who do not like to each much of anything usually will enjoy Taco Tuesday. If your kids love tacos, chances are that they will also enjoy this recipe for Southwest Chicken Soup. It uses the same seasonings of tacos to flavor the soup but utilizes beans, corn, tomatoes, and shredded chicken.
Equipment
- Slow Cooker
- Sauce Pan
- Wooden Spoon
Ingredients
- 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
Instructions
- 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.
Notes
Some hearty eaters do not consider soup to be a very filling meal choice. This Southwest Chicken Soup recipe actually might change their minds. This soup is quite filling due to the plenteous beans, corn, and chicken in the mixture. If you really want to increase the protein and satiety of this meal, increase the shredded chicken to four cups and serve the soup topped with plenty of sour cream and cheese. The extra fat in the cheese and sour cream will definitely make this soup a “stick to your ribs” choice for dinner.
For the cooked chicken, you have several options. You can poach several chicken breasts by taking raw chicken breasts, putting them in a saucepan with water, and bringing it to a boil over medium heat. Cover the pan, remove it from the heat, and let it sit covered for about twenty minutes.
Remove the chicken from the water and shred it. Alternatively, you can use a rotisserie chicken that you purchased at your local supermarket. Simply remove the chicken from the bones and shred it. A third option is to use canned chicken. Just drain the water from the chicken and add it to the soup pot.
This recipe for Southwest Chicken Soup combines a wide variety of flavors and textures. Seasoned with chili powder, garlic, and cumin, the flavors of the Southwest really stand out. The broth has tomato juice, diced green chili peppers, and chicken broth to create a deliciously fragrant base for the soup. The veggies include corn and tomatoes for bright cheerful colors. This soup is the perfect choice for cold dreary winter days when everything seems gloomy and dull.
To add a little extra crunch, feel free to top the soup with corn chips, and if you want a creamier, cheesier dish, stir in some sour cream before serving the soup topped with cheddar cheese. Another side dish that pairs very well with this soup is a hearty cornbread or a crusty bread. Even Texas toast would be an excellent accompaniment to this filling and nutritious soup.
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