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Southwestern Chicken Soup Recipe
One pot, hearty comfort! This Southwest chicken soup simmered low and slow in the crockpot is packed with zesty flavor from chiles, cumin, corn and beans. Simply toss in ingredients then let the slow cooker work its magic transforming pantry staples into a creamy, gently spiced soup ready when you walk in the door.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 416 kcal
Ingredients
- 4 cups shredded rotisserie chicken or any shredded, cooked chicken
- 32 oz chicken broth
- ½ cup half & half
- 14 oz diced tomatoes
- 14 oz tomato sauce
- 14 oz pinto beans drained and rinsed
- 14 oz corn drained
- 2, 14 oz green enchilada sauce
- 1 packet low sodium taco seasoning or 2 tablespoons of homemade seasoning
- 1 pouch microwave long grain rice or 2 cups cooked rice
Instructions
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Add all ingredients except for rice into a crockpot.
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Cook on high for 2 hours or low for 4 hours.
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In the last 30 minutes, cook the rice in the microwave and add to the crockpot.
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Enjoy!
Recipe Notes
Recommended to serve with/garnish on top
Tortilla chips
Sour cream
Shredded cheddar cheese
Squeeze of lime juice
Parsley
Nutrition Facts
Southwestern Chicken Soup Recipe
Amount Per Serving
Calories 416
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 77mg26%
Sodium 1127mg49%
Potassium 1158mg33%
Carbohydrates 45g15%
Fiber 10g42%
Sugar 14g16%
Protein 38g76%
Vitamin A 1117IU22%
Vitamin C 18mg22%
Calcium 100mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.