Slow Cooker Southwest Chicken Soup
My roommates and I discovered this slow cooker southwest chicken soup in college. We always ate well on Sundays. We’d get up together, make waffles with a wide variety of delicious homemade syrups, and throw a soup into the slow cooker. When we got home from church, the house would smell delicious. We’d make some sort of bread thing – biscuits, cornbread, garlic bread, etc. – and sit down to a college gourmet’s dream dinner. Those Sunday dinners are some of my best memories from BYU-I.
I particularly loved this soup because of its flavorful twist on a simple chicken soup. The addition of diced tomatoes with chilies and a blend of colorful peppers ensures that this soup is a feast for the tastes buds as well as the eyes. The Southwest vibe invited the addition of tons of toppings: sour cream, pickled jalapeños, avocado, cilantro, lime juice, cheese, and tortilla chips are some of my favorites.
This southwest chicken soup is also super healthy. With its blend of lean chicken, clear broth, and veggies, it’s low-carb, clean, and high-protein. It would pair well with a salad and cornbread for a full meal.
Southwest Chicken Soup
Ingredients
- 2 chicken breasts
- 1 onion chopped
- 4 chicken bouillon cubes
- 5 cups water
- 1 bell pepper chopped
- 2 cloves minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 can diced tomatoes
- 1 can kidney beans
- cilantro limes, sour cream, tortilla chips for garnish
Instructions
- Spray slow cooker with non-stick cooking spray. Add all ingredients to the slow cooker.
- Allow to cook on low for 6-8 hours, or on high for 3-4 hours.
- Remove chicken from slow cooker and shred. Return to slow cooker.
- Serve soup with fresh cilantro, lime juice, sour cream, or tortilla chips. Serves 8.
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Yum!