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crock pot southwestern chicken soup


As much as I do enjoy being in my cozy little kitchen lovingly toiling over a complex recipe with lots of to-do’s (honestly, I think it’s relaxing!) – there are absolutely times when I just want to throw everything into a pot and be done. So on one of those recent “I’m feeling lazy” days, I thought I’d test out tossing some of my fave ingredients and spices into a crock pot to see what I could whip up. Lucky for me (and Sir Dave), this soup/stew situation turned out to be pretty delicious, so I’ll be adding this here recipe into regular dinner rotation. Love a good crock pot win! It’s also one of those dishes that gets better with time, so the leftovers are kind of kick ass. 😉

What’s your favorite dish to make in a crock pot? I love getting new recipes and ideas from y’all to try out!

Cook Time: 6 hours
Servings: 6

1 1/2 lbs chicken (skinless chicken breasts)
2 1/2 cups chicken stock
1/2 tbs chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp ground pepper
1 cup chopped onion
1 can black beans, drained and rinsed
1 can corn, drained
1 14.5 oz can of diced tomatoes with green chilies
1/2 cup sour cream
fresh avocado and cilantro or parsley for topping

Set your crock pot to low and add all ingredients, except the sour cream and toppings. About 4 hours in, remove the chicken to a cutting board and shred with forks or your hands. Then mix the shredded chicken back into the crock pot and continue to cook, another 2 hours until the beans and onions are tender. Stir in the sour cream right at the end of the cook time to add a little creaminess. Serve with sliced avocado and cilantro for extra yum.

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