Southwest Chicken Soup – Crockpot or Stovetop
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6 -8 servings
- 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
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!
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.
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