Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, slow cooker southwestern chicken soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
In a large skillet, saute chicken in oil until lightly browned. How to make Southwest Chicken Soup in the Slow Cooker: Combine onion, peppers, jalapenos, white beans, black beans, diced tomatoes, beer, and chicken stock in a slow cooker (<-my fave!), then add taco seasoning. Mix all the ingredients together and add the chicken breasts.
Slow Cooker Southwestern Chicken Soup is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Slow Cooker Southwestern Chicken Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Get 3 pounds bone-in chicken pieces (I like dark meat - more flavor. :) )
- Take 6 cups water
- Take 1 small onion, cut into 1-inch pieces
- Take 6 cloves garlic, peeled and lightly crushed
- Get 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)
- Prepare 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)
- Take 1 large stem celery, cut into 1/2-inch pieces
- Take 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)
- Prepare 1/2 a 15 oz. can of corn (or 1 cup frozen or fresh corn kernels)
- Get 1/2 a 15 oz. can of tomatoes
- Prepare 1/2-1 teaspoon cumin
- Take 1-2 teaspoons dried oregano
- Get 2 bay leaves
- Make ready 3-3.5 teaspoons kosher salt to start
- Prepare 1-1.5 Tablespoons fresh squeezed lime juice
- Take 1/4 cup chopped cilantro (optional for the cilantro haters, of course)
- Get 1 teaspoon fish sauce (optional, but recommended)
- Prepare optional garnish: fried tortilla chips or strips, chopped fresh chilies, onions, cilantro, avocado, and lime wedges
Release pressure, season with salt to taste, and serve. In a large skillet, saute the chicken in oil until lightly browned. Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper.
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!
Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Thirty minutes before serving, remove chicken and shred. A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution..
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