Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, slow cooker southwestern chicken soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
In a large skillet, saute chicken in oil until lightly browned. This Slow Cooker Creamy Southwest Chicken Soup is a delicious one-pot cozy and comforting meal that cooks itself! With boneless skinless chicken breasts, black beans, white beans, diced tomatoes, onion, garlic, sweet peppers, jalapeño peppers, chicken stock, and some lite beer.
Slow Cooker Southwestern Chicken Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Slow Cooker Southwestern Chicken Soup is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook slow cooker southwestern chicken soup using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker Southwestern Chicken Soup:
- Take 3 pounds bone-in chicken pieces (I like dark meat - more flavor. :) )
- Prepare 6 cups water
- Take 1 small onion, cut into 1-inch pieces
- Prepare 6 cloves garlic, peeled and lightly crushed
- Prepare 2 medium carrots, cut into 1/2-inch thick pieces (I like to cut them big for slow cooking so they don't disintegrate and still retain some texture)
- Make ready 1 medium bell pepper, cut into 1-inch pieces (I happened to use the Hatch chilies I roasted the other day, but they're seasonal and sometimes hard to come by even when they're in season)
- Get 1 large stem celery, cut into 1/2-inch pieces
- Make ready 1 (15 oz.) can black beans, rinsed and drained (optional - I don't always care for beans in this soup - but add a 1/2 teaspoon kosher salt to the recipe if you add the beans)
- Make ready 1/2 a 15 oz. can of corn (or 1 cup frozen or fresh corn kernels)
- Take 1/2 a 15 oz. can of tomatoes
- Take 1/2-1 teaspoon cumin
- Take 1-2 teaspoons dried oregano
- Make ready 2 bay leaves
- Prepare 3-3.5 teaspoons kosher salt to start
- Make ready 1-1.5 Tablespoons fresh squeezed lime juice
- Prepare 1/4 cup chopped cilantro (optional for the cilantro haters, of course)
- Take 1 teaspoon fish sauce (optional, but recommended)
- Take optional garnish: fried tortilla chips or strips, chopped fresh chilies, onions, cilantro, avocado, and lime wedges
A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution.. To put a Southwestern spin on a healthy slow-cooker chicken soup, we built a flavorful base by skillet-browning our aromatics in a small amount of oil. This gave us the full robust flavor and complexity we were. This Southwest-inspired chicken soup is loaded with black beans, tomatoes, jalapeno peppers, and corn and cooked in a slow cooker for an easy weeknight dinner.
Instructions to make Slow Cooker Southwestern Chicken Soup:
- Dump all but garnish ingredients into your slow cooker and give it a few good stirs.
- Cook on low for 7 to 9 hours, or high for 5 to 7, depending on how hot your slow cooker gets.
- It's always nice if you can give the soup a few gentle stirs throughout the cooking process, but if you can't manage that because you're out of the house, then you can give it a stir and adjust the seasoning as necessary as soon as you get home. This will give the soup some time to more evenly and thoroughly absorb flavor before you sit down to enjoy it.
- I like it with a little steamed rice, some chopped onions and cilantro on top, a good extra squeeze of lime, and a few lashings of Tapatío. :)
Enjoy!
Get dinner on the table on a busy day with ease with this load-&-go crock pot recipe. This zesty soup can simmer in the crock pot for an entire workday, making it perfect for a busy weekday meal. Bump up the Southwest flavors with a garnished of chopped fresh cilantro and a squeeze of lime, if desired. In a large skillet, saute the chicken in oil until lightly browned. In an electric pressure cooker combine diced chicken, enchilada sauce, diced tomatoes, black beans, corn, chilies, cumin, and chicken stock.
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