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
  • 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
  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.


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!!



Joan’s Butternut Squash Soup Recipe

Butternut Squash Soup Recipe From Joan Lunden! 


Joan Lunden shares her Butternut Squash Recipe with Make Life Special readers!  

I just interviewed Joan Lunden about her new cookware, Twiztt  and I think she is really an amazing person.  As you know, Joan Lunden hosted ABC’s Good Morning America for nearly two decades which made her the longest running host on early morning TV ever.  She is the mom of 7 ( including two sets of twins, ages 7 & 9),  a caregiver to her elderly mom, and a businesswoman and entrepreneur.  She really does know how to juggle it all!  She also shared several great tips for entertaining with us .  Joan loves to make this Butternut Squash Soup Recipe.

 Here is the Butternut Squash Soup Recipe!

Joan's Butternut Squash Soup
This delicious soup has 85 calories per 1 cup serving
Recipe type: Soup
  • 1 medium butternut squash (about 2¼ pounds)
  • Nonstick vegetable oil spray
  • 1 medium onion, chopped (about 1 cup)
  • 1 tablespoon freshly grated ginger, optional
  • 1 tablespoon unsalted butter
  • 3 cups chicken broth OR canned reduced-sodium chicken broth
  • 1 to 2 cups water, as needed
  • Salt and pepper to taste
  • Low fat or nonfat sour cream and apple slices for garnish, optional
  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half lengthwise, and scoop out and discard the seeds. Arrange the halves cut side down in a roasting pan that has been sprayed with the nonstick vegetable spray. Bake the squash in the oven for 40 to 45 minutes or until it is very tender. Set aside to cool.
  3. When the squash is completely cool, scoop the flesh from the skin.
  4. White the squash is baking, cook the onion and the ginger (if using) in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened. Add the chicken broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan.
  5. Transfer the mixture to a blender or a food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the saucepan and cook it over moderate heat until it is hot.
  6. Garnish each portion with a heaping teaspoon of low-fat sour cream and a few apple slices, if desired.

 Be sure to check out Joan Lunden’s website for lots of great tips and recipes!


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