Southwest Chicken Soup – Crockpot or Stovetop

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Southwest Chicken Soup - Crockpot or Stovetop recipe by Barefeet In The Kitchen

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.

Southwest Chicken Soup - Crockpot or Stovetop recipe by Barefeet In The Kitchen

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.

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Southwest Chicken Soup – Crockpot or Stovetop

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Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Main Course
Servings: 6 -8 servings

Ingredients 

  • 1.5 lb shredded cooked chicken
  • 1 medium onion chopped
  • 2-3 green chiles chopped
  • 2 cloves garlic minced
  • 8-10 oz frozen corn
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups black beans pre-cooked or (1) can
  • 4 cups chicken broth homemade or (2) cans
  • 14 oz can petite diced tomatoes
  • 10 oz 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

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.

Nutrition

Calories: 366kcal · Carbohydrates: 31g · Protein: 39g · Fat: 10g · Saturated Fat: 2g · Cholesterol: 108mg · Sodium: 1829mg · Potassium: 898mg · Fiber: 8g · Sugar: 5g · Vitamin A: 540IU · Vitamin C: 22.9mg · Calcium: 64mg · Iron: 3.5mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Carrie says

    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!

  2. Kristen says

    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!!!

  3. Chris says

    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.

  4. Jane @ Devoted Sonriser says

    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!