Best Southwestern Crock Pot Chicken Soup Recipes
SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)
This soup has a good chili flavor and is simple to pull together even when the refrigerator is looking pretty bare. I do substitute fresh ingredients when I have them and the time to prepare them, but I list canned ones here for convenience (and they do taste pretty good anyhow!). I leave the seeds in my chili pepper, but take them out if you want a milder taste, and adjust the seasonings accordingly as well. This soup is very flexible - it's a good way to use up leftover chicken, beans and corn, and I believe you could use ground beef or turkey or TVP in this just as easily as chicken breast. I found a 6 can soup recipe on the web, but I altered it so much that it became something new, and this is the result.
Provided by Vino Girl
Categories Chicken Breast
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Drain and rinse the beans and place in a 6 quart crock pot.
- Add the chicken, corn, and tomatoes with their juices to the beans.
- Add the remainder of the ingredients and stir.
- Cover and cook on low for 6 hours or more.
- We like this better the second day, and really don't think it can be overcooked!
- Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.
SOUTHWESTERN CROCK POT CHICKEN SOUP
Just an inventive creative day and this soup was made. (Okay, Chicken quarters were on sale and I needed to make them ASAP so they wouldn't go bad) Since then and gallons later a few tweaks have made this a family favorite. PLEASE NOTE, THE USE OF THE BONES IS ALL IMPORTANT OR THE FLAVOR IS NOT THE SAME.
Provided by Theresa K
Categories Chicken Soups
Time 10h
Number Of Ingredients 14
Steps:
- 1. Remove skins and fatty deposits form the chicken quarters. It is important that the bone is included for the rich flavor. Pack as many as possible in the crock pot. Add water to cover and add the bouillon. Cook on high for 6 or 7 hours. The meat should easily just fall off the bone. Use a strainer to remove all chicken and loose bones. Pick through and remove bones when it has cooled down, put chicken aside.
- 2. Peel and quarter the potatoes, add more if wanted :) Add in the garlic and dry onions. Let cook until potatoes have softened, about 45 minutes.
- 3. Add back the chicken, the chopped cilantro, petite diced tomatoes, diced onion, can of green peppers. Toss in the collard greens. Simmer at least another half hour.
- 4. Just before serving, remove a couple of cups of the soup to cool down. Then mix in the sour cream and mix well when adding it back to the soup mix, if it curdles, it still tastes good. Add the Cheddar cheese and it is ready to serve. Be sure to pepper heavily when serving.
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