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Chicken, chiles, beans, tomatoes and Mexican spices combine to make one of our favorite soups. This soup is full of great flavors with a good bit of heat from the green chile and spices.
This soup is easily made on the stove-top or in the crock-pot. I’ve included directions for both methods.
If you are in slow cooker mode try Slow Cooker Split Pea Soup a balanced combination of potatoes, leeks, and split peas, this
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
FREEZER MEAL: This soup freezes well. It is a frequent lunch request from my husband and my oldest son. I portion the soup into two cup containers and I then have lunches ready to go for both of them whenever the need arises.
Southwest Chicken Soup – Crockpot or Stovetop
Ingredients
- 1½ pounds shredded cooked chicken
- 1 medium onion chopped
- 4 ounces chopped green chile
- 2 cloves garlic minced
- 8-10 ounces frozen corn
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups black beans pre-cooked or (1) can
- 4 cups chicken broth homemade or (2) cans
- 14 ounces can petite diced tomatoes
- 10 ounces can red enchilada sauce
- Shredded cheese
Instructions
- STOVETOP METHOD: Place all ingredients into a large pot on the stove. Heat over medium high heat until it starts to boil and then reduce heat and simmer on low for about 20 minutes.
- CROCKPOT METHOD: Place all ingredients, except for the cheese, into the slow-cooker in the order listed. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Top with shredded cheese right before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I'm roasting a couple of chickens today this will be a great recipe later in the week for some of the left over meat. My boys and husband are all sick… this might be a good warm you up and make you feel good kinda soup!
I could eat buckets of this!
Looks and sounds deliciously comforting!!
Mary, This soup looks so delicious. I want to come to your house for lunch. 🙂
This looks so delicious! Send over a cup?? : )
Chicken breasts just went on sale at my grocery. Gonna try this straight-away!
Do you ever serve with tortilla strips on top?
Could I put a link to your blog on my blogroll? (I don't know what the proper etiquette is on this:-)
Sure you can, Janeen. Thanks! We do serve this with tortilla strips some of the time. It's delicious that way.
I am loving all of the gorgeous soup recipes I am seeing all over the blog world; your included. I just wish it would get cooler here in Florida so I could indulge!!!
Great looking soup, especially now that the weather is cooling down. This sounds sort of like a Chicken Tortilla soup that I have made before.
Wonderful soup – I'm not surprised it's your husbands fav! lovely spices – can't wait to try this one 🙂
Mary
That would be perfect for a lazy winter afternoon!
Sounds easy and yummy. I would definitely throw it in the crockpot, and maybe serve it with some of those homemade tortillas that you inspired me to make!
I just saved this to my desktop recipe software for trying later, sooner than later, actually. This is perfect for the cooler days coming up but it still packs the flavors of summer.
Your soup look delicious and healthy too.
I love eating soup. This soup looks great!
This soup is just perfect…
I am sure my husband will enjoy it too…
I love the ides of freezing in portion for lunches
Delightful and yummy! Excellent!
That looks delicious!
I got this recipe off of your site several months ago and it is like a monthly regular now. It's so delicious, easy, and fast to make . . . and is pretty much the only time we get enough beans in our diet. 🙂 Love it! I also followed your instructions on another post for cooking beans in the crock-pot first. Thank you!