Best 2 Southwestern Crock Pot Chicken Soup Recipes

Prepare to tantalize your taste buds with a culinary journey to the vibrant flavors of the Southwest. In this article, we'll guide you through the art of crafting the ultimate southwestern crock pot chicken soup, a dish that captures the essence of the region's rich culinary heritage. From selecting the freshest ingredients to mastering the delicate balance of spices, we'll provide you with all the essential steps to create a soup that's bursting with bold flavors and aromas. Get ready to embark on a flavor-filled adventure as we explore the secrets of this delectable southwestern delight.

Here are our top 2 tried and tested 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 CROCK POT CHICKEN SOUP

Southwestern Crock Pot Chicken Soup image

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

Ingredients

6 to 8 chicken thigh quarters
water to cover
2 chicken bouillon cubes
2 large russet potatoes (cut in large chunks)
4 clove garlic grated
1 can(s) green chilis diced (small can) or 3 fresh roasted ones
1 medium onion
1 bunch cilantro, fresh
3 roma tomatoes
1/3 c dry chopped onion
1/2 c fresh collard greens chopped
1 pkg green chili or jalapeno flavored sour cream
1 c shredded cheddar
heavy black pepper upon serving, fresh cracked best

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.

Tips:

Choose the right chicken: You can use a whole chicken or chicken breasts, but make sure to remove the skin and excess fat.
Use a variety of vegetables: This will give your soup more flavor and nutrients. Some good choices include carrots, celery, onions, potatoes, and corn.
Don't overcook the chicken: Chicken is best when it is cooked through but still tender. Overcooking will make it tough and dry.
Add spices and herbs to taste: This will help to give your soup more flavor. Some good choices include chili powder, cumin, paprika, garlic powder, and onion powder.
Let the soup cool before serving: This will help to prevent burns and make it easier to handle.

Conclusion:

This southwestern crock pot chicken soup is a delicious and easy-to-make meal that is perfect for a busy weeknight. With its simple ingredients and minimal prep time, this soup is sure to become a family favorite. So next time you're looking for a quick and easy meal, give this southwestern crock pot chicken soup a try. You won't be disappointed!