This Southwest Chicken Soup in the Slow Cooker is a hearty and tasty meal that's great for busy days. With lots of veggies and protein, it's a full meal in a bowl.
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 14.5 oz diced tomatoes. 1 can 4 oz diced green chilies. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, avocado, cilantro.
Instructions: The slow cooker should have corn, black beans, tomatoes, green chilies, onions, minced garlic, chicken broth, ground cumin, chili powder, paprika, salt, and pepper. The chicken breasts should be cut up into small pieces. Mix everything together by stirring. Turn the heat to low and cover. Cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the flavors blend. Once it's done, check the seasoning and make any necessary changes. If you want, you can serve it hot and top it with shredded cheese, sour cream, avocado, and cilantro.
Prep Time: 15 minutes
Cook Time: 360 minutes
13 Olyphants
