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!
Course Dinner, Main Course, Main Dish, Slow Cooker
Cuisine Mexican, Tex-Mex
Servings 5
Calories 417kcal
Equipment
6-7 Quart Slow Cooker
Ingredients
1.25-1.5PoundsBonelessSkinless Chicken Breast
1Large OnionChopped
1Packet of Taco Seasoning
1Can of CornDrained
1Can of Black BeansRinsed and Drained
1Can of Tomato Sauce
1Can of Roteloptional but highly recommended
4CupsChicken Bone Brothor 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
Get Recipe Ingredients
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.
Nutrition information does not include toppings!Scroll up for substitutions, variations, and storage tips! If you make this recipe, don't forget to leave a rating and review! It would mean so much to me!!