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.
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
- 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
- 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!