Southwestern Soup in the Slow Cooker

This might be the best slow cooker meal I’ve made yet! We also both agree, that this soup is absolutely perfect served over brown rice and topped with avocado slices.

Course Soup

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 210

Author Kim

Ingredients

1 lb chicken breast I used 2 large chicken breasts.
2 can beans drained & rinsed (I used 1 can of black beans and 1 can of pinto beans- strongly recommend this combo.)
1 can black refried beans Trader Joe's makes a great black refried bean with jalapeno peppers- it's not spicy, but super tasty.
1 can 14.5 oz diced tomatoes, undrained
1 can 14.5 oz chicken broth (It may seem pretty liquidy, but if you're serving over brown rice, you'll need the extra liquid.)
1 cup frozen corn canned corn will also work
1/2 onion diced (I used a red onion)
1/2 teaspoon dried cilantro leaves If using fresh cilantro, use 1/4 cup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon ground cayenne red pepper
1-1/2 teaspoon salt plus more to taste (I didn't need any extra, but Brad did.)
1/2 teaspoon pepper

Instructions

Combine all ingredients in a slow cooker and cook on low for about 6 hours. My chicken and corn were both frozen when I stated my slow cooker.
Once soup is fully cooked, take chicken breast out and shred it with two forks. Add shredded chicken back in and stir.
Serve over brown rice and top with desired ingredients; such as sour cream or Greek yogurt, grated cheese, salsa and/or avocado.

Notes

Assemble this the night before and refrigerate in the crock. Then you can just pop it in the base before leaving for work and come home to dinner!

Nutrition