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
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!
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!!