Slow Cooker Southwestern Chicken Soup
Total time
Author: Marisa @ Uproot from Oregon
Recipe type: Main
Serves: 10-12 cups
- 1 large boneless skinless chicken breast (~1 lb)
- 4 cups chicken stock
- 1 medium onion
- 1 15-ounce can pinto beans
- 2 sweet peppers (green or red)
- 1 15-ounce can black beans
- 1 15-ounce can sweet corn
- 28-ounce can diced fire-roasted tomatoes
- 1 and ½ tablespoons ground cumin
- 1 tablespoon ground chili powder
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 cup chopped cilantro
- Pour chicken stock into the crockpot and set the chicken into it. Turn the slow cooker on high so it warms up while you prep the rest of the recipe.
- Dice the sweet peppers and onion and place on top of the chicken.
- Drain and rise the pinto beans, black beans, and corn. Place them on top of the diced vegetables.
- Pour the entire can of fire roasted tomatoes on top of the mixture and top with spices. Stir the mixture gently so the spices mix into the top layers.
- Turn the crockpot on high for 4 hours. Using two forks, shred the chicken breast and add in 1 cup of chopped cilantro.
- Serve with avocado, plain Greek yogurt, cilantro, cheese, or chips.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/12/16/slow-cooker-southwestern-chicken-soup/
3.5.3229