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Servings:6 -8
Southwestern Soup in the Slow Cooker
Prep Time:
15 mins
Cook Time:
6 hrs
Total Time:
6 hrs 15 mins
  • About 1 lb. chicken breast I used 2 large chicken breasts.
  • 2 cans of beans drained & rinsed (I used 1 can of black beans and 1 can of pinto beans- strongly recommend this combo.)
  • 1 can of 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 tsp dried cilantro leaves If using fresh cilantro, use 1/4 cup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/4 tsp ground cayenne red pepper
  • 1-1/2 tsp salt plus more to taste (I didn't need any extra, but Brad did.)
  • 1/2 tsp pepper
  1. 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.
  2. Once soup is fully cooked, take chicken breast out and shred it with two forks. Add shredded chicken back in and stir.
  3. Serve over brown rice and top with desired ingredients; such as sour cream or Greek yogurt, grated cheese, salsa and/or avocado.
Author: Kim @ Hungry Healthy Girl
Course: chili, slow cooker, Soup

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