There's nothing better than cozying up with a hearty soup, especially one that's loaded with lots of veggies, tender chicken, and big flavor! My Crockpot Southwest Chicken Soup is one of my absolute favorite recipes to make for the whole family. It's an easy and healthy recipe that's rich flavor thanks to the fresh ingredients and simple swaps.
The best part? You can throw everything into the slow cooker, walk away, and come back to a warm, comforting meal! This southwest chicken soup recipe is a delicious way to enjoy a healthy and filling dinner any time of year, not to mention it's also great for meal prep!
Serve it up with Siete tortilla chips, tortilla strips or corn dippers, low fat shredded cheddar cheese, sour cream (or non-fat greek yogurt for a healthier swap), and fresh cilantro for that restaurant-style feel right at home. Trust me, your next time making soup will never be the same!
If you love this recipe, you will love my 5 ingredient crockpot chicken , slow cooker southwest chicken quinoa bowl, and my healthier Mississippi Pot Roast.
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Ingredients
- Skinless chicken breasts (or chicken thighs, or even leftover rotisserie chicken for extra flavor!)
- Large onion, chopped
- Taco seasoning (or your own homemade southwest seasonings)
- Canned Corn, drained
- Canned Black beans, rinsed and drained (pinto beans or kidney beans also work great!)
- Tomato sauce (or substitute with tomato paste and a splash of chicken stock)
- Rotel (diced tomatoes with green chilies, optional but highly recommended!)
- Chicken bone broth or low-sodium chicken broth (or chicken stock - your choice!)
- Optional fresh add-ins: diced green bell pepper, red bell pepper, poblano peppers, garlic cloves, fresh lime juice, and adobo sauce for extra flavor and vitamin C!
Toppings & Serving Ideas
- Shredded Low Fat Mexican cheese or cheddar cheese
- Plain low-fat Greek yogurt or sour cream
- Tortilla chips, tortilla strips, or organic corn chip dippers
- Fresh cilantro
- Hot sauce for a little heat
See recipe card for quantities.
Instructions
- Add to crock pot: Place your uncooked chicken breast (or thighs) at the bottom of the crock pot. Layer on your chopped onion, taco seasoning, corn, black beans, tomato sauce, Rotel, and bone broth or low-sodium chicken broth.
- Cook: Cover and cook on low 5-6 hours or high 3-4 hours.
- Shred: Once your chicken reaches 165°F, remove it to a cutting board, shred with two forks, and stir it back into the soup broth. Now you have perfectly shredded chicken in a rich and hearty soup!
- Serve: Spoon into a soup bowl and top with cheese, sour cream or greek yogurt, tortilla strips, and fresh cilantro.
Hint: If your crockpot runs hot, sauté the onions and green bell pepper first in olive oil over medium-high heat (1-2 minutes) until translucent. This extra step ensures they soften beautifully without overcooking the chicken.
Substitutions
- Packet of Taco seasoning - if you would prefer, feel free to make your own taco seasoning at home!
- Dairy-Free - this recipe is dairy-free on it's own with the exception of the suggested toppings. Feel free to use dairy-free cheese and yogurt or skip these all together to keep this dish dairy-free.
- Vegetarian - use extra black beans and skip the chicken to make this dish vegetarian.
- Gluten-Free- This dish is gluten-free on it's own. Just make sure to check individual ingredient labels on the taco seasoning and bone broth to ensure that there is no gluten cross contamination and that it is certified gluten-free.
Variations
- Creamier Version-Add a little cream cheese at the end of cooking to turn this into creamy southwest chicken soup.
- Spicy - add diced green chiles and use hot taco seasoning to make this dish extra spicy!
- Different Ways to Cook: Try this recipe in an Instant Pot or pressure cooker for the quickest version on high pressure for 10-12 minutes, or simmer it in a dutch oven or large soup pot on the stove.
This dish is already toddler and kid-friendly as is. Just be mindful of the spice used depending on your child's level of tolerance.
Equipment
All you need to make this crockpot southwest chicken soup is a:
6 Quart Crock-Pot: This is the crock-pot I wish we got! The one I have is aesthetically pleasing but it does cook faster than the typical crockpot!
Large Pan: This is the Caraway Non-stick ceramic pan that I use and love! (for sautéing the onions, optionally).
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftover southwest chicken soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on medium-low heat until warmed through. This makes it an amazing meal prep option and a great option for busy weeknights.
Christina's Dietitian Tip
To boost the nutrition in this southwest chicken soup, add extra veggies like diced red bell pepper or poblano peppers for more vitamin C and fiber. Using bone broth also adds additional nutrients and protein!
This Crockpot Southwest Chicken Soup is cozy, nutrient-packed, and the perfect recipe for those chilly nights. Whether you make it in the slow cooker, Instant Pot, or dutch oven, it's one of the easiest ways to put a delicious and healthy dinner on the table. Grab your soup bowl, pile on the tortilla strips, and dig in!
Crockpot
Looking for other crockpot recipes like this? Try these:
Jump to: Recipe
Crockpot Southwest Chicken Soup
Equipment
- 6-7 Quart Slow Cooker
Ingredients
- 1.25-1.5 Pounds Boneless Skinless Chicken Breast
- 1 Large Onion Chopped
- 1 Packet of Taco Seasoning
- 1 Can of Corn Drained
- 1 Can of Black Beans Rinsed and Drained
- 1 Can of Tomato Sauce
- 1 Can of Rotel optional but highly recommended
- 4 Cups Chicken Bone Broth or chicken broth
Serve with (Suggested):
- Shredded Mexican Cheese
- Plain Low Fat Greet Yogurt
- Organic Corn Chip Dippers: I used the Trader Joe's Dippers
- Fresh Cilantro
Instructions
- Add to crock pot: Place your uncooked chicken breast (or thighs) at the bottom of the crock pot. Layer on your chopped onion, taco seasoning, corn, black beans, tomato sauce, Rotel, and bone broth or low-sodium chicken broth.
- Cook: Cover and cook on low 5-6 hours or high 3-4 hours.
- Shred: Once your chicken reaches 165°F, remove it to a cutting board, shred with two forks, and stir it back into the soup broth. Now you have perfectly shredded chicken in a rich and hearty soup!
- Serve: Spoon into a soup bowl and top with cheese, sour cream or greek yogurt, tortilla strips, and fresh cilantro.
- Hint: If your crockpot runs hot, sauté the onions and green bell pepper first in olive oil over medium-high heat (1-2 minutes) until translucent. This extra step ensures they soften beautifully without overcooking the chicken.
Notes
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Bridget Nesseth says
We LOVE this soup! It’s so quick and easy to throw together, and tastes great. It’s my new favorite crock pot meal.
christina.klapper says
Oh my gosh! So glad you loved it Bridget! Thank you for leaving a review, it means so much!
Catherine says
This recipe is both incredibly easy to make and incredibly delicious. I was able to throw this together in a 15-minute break between meetings, which is my dream come true! It's a perfect winter comfort food!
christina.klapper says
I’m so happy to hear you loved it Catherine!!!! Thank you so much for taking the time to leave a review!