This crockpot southwest chicken soup is not only extremely easy to throw together, but it’s cozy, warm and flavorful! Your whole family will love this easy and healthy slow cooker dinner recipe!
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
- Boneless, Skinless Chicken Breast
- Large Onion, Chopped
- Packet of Taco Seasoning
- Can of Corn, Drained
- Can of Black Beans, Rinsed and Drained
- Can of Tomato Sauce
- Can of Rotel (Optional but highly recommended)
- Chicken Bone Broth (or chicken broth): Bone broth is used for additional protein and micronutrients.
Serve with (suggestions):
- Shredded Mexican Cheese
- Plain Low Fat Greet Yogurt
- Organic Corn Chip Dippers: I used the Trader Joe’s Dippers
- Fresh Cilantro
See recipe card for quantities.
Instructions
- Start by adding your chicken breast to the bottom of the crockpot followed by your chopped onions, taco seasoning, can of drained corn, can of rinsed and drained black beans, can of tomato sauce, can of rotel (if using), and chicken bone broth or chicken broth. Cook on high for 3-4 hours or for low 6-8 hours.
- Once your chicken is cooked to an internal temperature of 165 F and your onions are cooked through, remove the chicken, shred it and then add it back into the crockpot. Stir and then serve with the suggested toppings!
Hint: If your crockpot tends to cook hot and you’re cooking this dish on high, I would recommend sautéing the onions in some avocado oil on a medium pan heat on medium high heat for 1-2 minutes or until they become translucent so that they are able to soften enough in the crockpot 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
- Spicy – add diced green chiles and use hot taco seasoning to make this dish extra spicy!
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).
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Storage
Leftovers can be stored in the fridge in an air-tight container in the fridge for up to 4 days and in the freezer for up to 3 months.
Top Tip
If your crockpot tends to cook hot and you’re cooking this dish on high, I would recommend sautéing the onions in some avocado oil on a medium pan heat on medium high heat for 1-2 minutes or until they become translucent so that they are able to soften enough in the crockpot without overcooking the chicken!
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
- Start by adding your chicken breast to the bottom of the crockpot followed by your chopped onions, taco seasoning, can of drained corn, can of rinsed and drained black beans, can of tomato sauce, can of rotel (if using), and chicken bone broth or chicken broth. Cook on high for 3-4 hours or for low 6-8 hours.
- Once your chicken is cooked to an internal temperature of 165 F and your onions are cooked through, remove the chicken, shred it and then add it back into the crockpot. Stir and then serve with the suggested toppings!
- Hint: If your crockpot tends to cook hot and you’re cooking this dish on high, I would recommend sautéing the onions in some avocado oil on a medium pan heat on medium high heat for 1-2 minutes or until they become translucent so that they are able to soften enough in the crockpot 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!