Best 2 Southwestern Bean Soup Crock Pot Recipes

Welcome to the ultimate guide to creating a hearty and flavorful southwestern bean soup in the comfort of your crock pot. This delectable soup combines the vibrant flavors of the southwest with the convenience of slow-cooking, making it the perfect meal for busy individuals and families alike. With a medley of beans, tender vegetables, and a rich broth infused with spices, this soup promises an explosion of taste in every spoonful. Whether you're a seasoned cook or a novice in the kitchen, follow our step-by-step guide and discover the art of crafting a southwestern bean soup that will tantalize your taste buds and warm your soul.

Let's cook with our recipes!

SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)

Southwestern Chicken and Bean Soup (Crock Pot) image

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

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can whole kernel corn
1 (12 1/2 ounce) can chicken breasts
1 (8 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1 onion, chopped
1/2 green bell pepper, chopped
1 chili pepper, chopped
4 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 tablespoons dried parsley
2 tablespoons fresh lime juice
fresh ground black pepper, to taste
monterey jack cheese (optional) or monterey jack pepper cheese (optional)
sour cream (optional)
tortillas (optional) or corn chips (optional)

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 BEAN SOUP (CROCK POT)

Southwestern Bean Soup (Crock Pot) image

Make and share this Southwestern Bean Soup (Crock Pot) recipe from Food.com.

Provided by Dreamer in Ontario

Categories Corn

Time 10h25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 cups beef broth or 3 cups vegetable broth
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can pinto beans or 1 (15 ounce) can great northern beans, rinsed and drained
15 1/2 ounces Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn
1 cup sliced carrot
1 large onion, chopped
1 (4 ounce) can diced green chili peppers, undrained
1 -2 teaspoon chili powder
2 garlic cloves, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil

Steps:

Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Dumplings:.
Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
Mix together egg white, milk, and oil in a small bowl.
Add to flour mixture and stir with a fork just until combined.
Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
Serve in bowls with 1 dumpling for each serving.

Nutrition Facts : Calories 332.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 0.7, Sodium 772.1, Carbohydrate 58.6, Fiber 12.8, Sugar 3.6, Protein 18

Tips

Prep Beans the Night Before: Soaking beans overnight helps reduce cooking time and also makes them easier to digest.

Use a Variety of Beans: Don't be afraid to mix and match different types of beans for a more flavorful soup. Some good options include black beans, kidney beans, and pinto beans.

Don't Overcook the Vegetables: You want the vegetables in your soup to be tender, but not mushy. Cook them just until they are heated through.

Season to Taste: This is the most important tip of all! Taste your soup as you go and adjust the seasonings as needed. You may need to add more salt, pepper, or chili powder to taste.

Serve with Toppings: Southwestern bean soup is delicious on its own, but it's even better when topped with your favorite ingredients. Some good options include sour cream, shredded cheese, avocado, and cilantro.

Conclusion

Southwestern bean soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its combination of beans, vegetables, and spices, this soup is sure to please everyone at the table. So next time you're looking for a warm and comforting soup, give this recipe a try!