Southwestern Chicken Soup Recipe

Crock Pot Southwestern Chicken Soup Recipe! 

Southwestern Chicken Soup

Looking for a crock pot chicken soup recipe?

Soup’s on…and the crock pot does all of the work! This Southwestern Chicken Soup Recipe  can be varied by using either Great Northern Beans ( as I have done here) OR Black Beans.  There are several optional garnishes you can top this soup with:  shredded cheddar cheese, chopped onions, chopped avocado, sour cream and/or a squeeze of fresh lime juice.  Delicious!

Crock Pot Southwestern Chicken Soup Recipe!

Southwestern Crock Pot Chicken Soup Recipe
 
Author:
Ingredients
  • 2 cans Great Northern Beans OR Black Beans, drained and rinsed
  • 1 pound chicken tenderloin, raw
  • 4 cups chicken broth
  • 1 cup of your choice of sliced mushrooms, chopped onion, chopped carrots, chopped celery to equal 1 cup
  • 1 cup frozen corn ( defrost and press with paper towel)
  • 16 ounces salsa
  • 1½ teaspoons Cumin
  • ½ cup sour cream to stir into the soup at the end
  • Optional garnishes: shredded cheddar cheese, chopped onions, chopped avocado, sour cream, fresh lime juice
Instructions
  1. Spray a 4 quart or larger crock pot with cooking spray. Combine the beans, chicken tenderloins, chicken broth, 1 cup of chopped vegetables, corn. salsa and cumin in the crock pot and cook on low for 6 to 8 hours or high for 4 to 5 hours.
  2. At the end of cooking time, use an immersible blender to blend a bit of the beans to thicken the broth.
  3. Stir in ½ cup of sour cream before serving.
  4. Set out the garnishes and let each person top their soup as desired.

Ingredients…

Southwestern Chicken Soup Ingredients

Spray the crock pot with cooking spray and add the soup ingredients.

Southwestern Chicken Soup goes in the Crockpot

Adding onions and peppers to Southwestern Chicken Soup

Adding chicken to Southwestern Chicken Soup

Adding Chicken Broth to Southwestern Chicken Soup

Adding beans to Southwestern Chicken Soup

Cook on low for 6 to 8 hours or high for 4 to 5 hours.

Shred the chicken…

Shredding the chicken in Southwestern Chicken Soup

Use an immersible blender to blend a bit of the beans to thicken the broth.

Immersion Blend the Southwesern Chicken Soup 

Stir in the 1/2 cup sour cream and serve with a selection of garnishes ( extra sour cream, shredded cheddar cheese, chopped onion, chopped avocado and fresh lime juice)

 

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Be Sure To Try These Other Make Life Special Crock Pot Recipes!

 Crock Pot Spaghetti

Italian Beef Recipe

Remember….  Let’s make life special by sharing great food with our family and friends!  Enjoy!!

 

 

Black Bean Soup

My Black Bean Soup is super fast to make and really healthy!

 

This easy to make Black Bean Soup is zesty with the cumin and salsa.  You can kick it up a notch by using spicier salsa to suit your taste.  This is a healthy, low fat vegetarian soup that’s on the table in less than 20 minutes.  Don’t forget to add a big dollop of sour cream, some shredded Monterey Jack Cheese and a few pickled Jalapeno Pepper slices to each bowl when you serve this.  If you want to add some cooked ham chunks, or crumbled cooked bacon  to the soup pot — that would be good too.  Note:  For a thicker soup, reduce water down to 1  1/2 cups.  Enjoy!

Black Bean Soup
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 4
Ingredients
  • 2 14.5 oz cans Chicken Broth
  • 2 chicken bouillon cubes ( optional)
  • 3 cups water ( reduce down to 1½ cups for a thicker soup)
  • 1 medium onion, chopped
  • 4 15 oz cans black beans, undrained
  • 16oz jar salsa
  • ½ teaspoon cumin ( this gives it some kick!)
Instructions
  1. Combine the broth, bouillon cubes, water and chopped onion in a soup pot. Cover and cook over medium heat for 5 minutes. Then, reduce the heat to medium low.
  2. In a blender, puree 2 cans of the undrained black beans until smooth. Add to the soup pot along with the remaining 2 cans of undrained black beans.
  3. Stir in the salsa and cumin.
  4. Simmer 10 minutes, giving it a stir occasionally.
  5. Garnish each bowl with a big dollop of sour cream, some shredded Monterey Jack cheese and a few slices of pickled Jalapeno pepper.
  6. Get ready for your tastebuds to dance with delight!

Ingredients:

2  14.5 ounce cans chicken broth

2 chicken bouillon cubes (optional)

3 cups water ( For a thicker soup, reduce water down to 1 1/2 cups)

1 medium onion, chopped

4  15 ounce cans black beans, undrained

16 ounce jar salsa

1/2 teaspoon cumin

In soup pot, combine the broth, bouillon cubes, water and chopped onion over medium heat.  Cook for 5 minutes, or until the onions are tender.  Then reduce heat to medium low.

In blender, puree 2 cans of the undrained black beans until smooth.

 

Add to the soup pot along with the remaining undrained beans, salsa and the cumin.

Simmer for 10 minutes, stirring occasionally.  

Garnish each bowl with a big dollop of sour cream, some shredded Monterey Jack cheese and sliced pickled jalapeno peppers.  Enjoy!

You can also use a hand blender to puree this soup.  Here is a great deal for Make Life Special readers!  These hand blenders from Cuisinart come in luscious colors like Papaya,Watermelon,Sorbet,Passion Flower  and Key Lime….and are almost 50% off.


 

Quick Chicken Corn Chowder

Fall is in the air and it’s time to get a big pot of Quick Chicken Corn Chowder simmering on the stove!   

Chowder is typically a thick, rich soup that is made with cream.  This Quick Chicken Corn Chowder is chocked full of vegetables and meat to make a delicious and warming meal on a chilly Fall or Winter evening.  You can have this on the table in less than 30 minutes—-that’s less time than it takes to get a carry-out pizza!   

To view the complete video recipe, click here:   http://youtu.be/OKAjAlvFRPE

To print the recipe with all of the how-to photos, click here:  Quick Chicken Corn Chowder

Ingredients:

2 tablespoons butter

1/4 cup chopped onions

1/4 cup chopped celery

1 jalapeno pepper, seeded and chopped or 2 tablespoons canned chopped jalapeno peppers ( not pickled)

2 tablespoons flour

3 cups milk

2 cups chopped deli rotisserie  chicken

1 1/2 cups frozen corn

1 can cream style corn

1 teaspoon thyme

1/4 teaspoon ground red pepper

1 /8 teaspoon salt

Melt butter in a large soup pot over medium heat.  Add onion, celery and jalapeno; cook for 3 minutes or until tender, stirring frequently.

Add flour; cook 1 minute, stirring constantly.  

Stir in milk and blend well.  Add remaining ingredients.  Bring to a boil.  Reduce heat and simmer 5 minutes.

Serve up a big steaming bowl of Quick Chicken Corn Chowder topped with crumbled pieces of my Microwaved Bacon ( See Success Secret under a separate post).

Remember — Let’s make life special by sharing great food with our family and friends!  Enjoy!

 Happy Fall…Y’all!


Quick Chicken Corn Chowder
 
Recipe type: Soups
Serves: 4
Ingredients
  • 2 tablespoons butter
  • ¼ cup chopped onions
  • ¼ cup chopped celery
  • 1 jalapeno pepper, seeded and chopped OR 2 tablespoons canned chopped jalapeno peppers ( not pickled )
  • 2 tablespoons flour
  • 3 cups milk or a combination of milk and half and half
  • 2 cups chopped deli rotisserie chicken
  • 1½ cup frozen corn
  • 1 can cream style corn
  • 1 teaspoon thyme
  • ¼ teaspoon ground red peppers
  • ⅛ teaspoon salt
Instructions
  1. Melt the butter in a large soup pot over medium heat. Add onion, celery and jalapeno; cook for 3 minutes or until tender, stirring frequently.
  2. Add flour; cook 1 minute, stirring constantly.
  3. Stir in milk and remaining ingredients.
  4. Bring to boil; reduce heat and simmer for 5 minutes.
  5. Enjoy!

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