Southwest Chicken Soup – Crockpot or Stovetop

Name: Southwest Chicken Soup – Crockpot or Stovetop
Total time: 25 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1½ pounds shredded cooked chicken; 1 medium onion (chopped); 4 ounces chopped green chile; 2 cloves garlic (minced); 8 -10 ounces frozen corn; ½ teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 cups black beans (pre-cooked or (1) can); 4 cups chicken broth (homemade or (2) cans); 14 ounces can petite diced tomatoes; 10 ounces can red enchilada sauce; Shredded cheese

⏱️ 25 min 🔪 Prep: 5 min 🔥 Cook: 20 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Southwest Chicken Soup – Crockpot or Stovetop

Foto: Barefeet In The Kitchen

Ingredients

6 servings

1½ pounds shredded cooked chicken
1 medium onion (chopped)
4 ounces chopped green chile
2 cloves garlic (minced)
8 -10 ounces frozen corn
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups black beans (pre-cooked or (1) can)
4 cups chicken broth (homemade or (2) cans)
14 ounces can petite diced tomatoes
10 ounces can red enchilada sauce
Shredded cheese

Steps

STOVETOP METHOD: Place all ingredients into a large pot on the stove. Heat over medium high heat until it starts to boil and then reduce heat and simmer on low for about 20 minutes.
CROCKPOT METHOD: Place all ingredients, except for the cheese, into the slow-cooker in the order listed. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Top with shredded cheese right before serving. Enjoy!