Hi Everyone,
I still can’t get over that we are already into a new year! It’s crazy how fast time goes!! All I know is I am looking forward to spring, blue skies, birds chirping and spring produce! Boy I miss fresh strawberries. They are not the same this time of year, no flavor!! Are you looking forward to spring as much as I am? I know winter has just begun, but I am sick of the cold!!! Speaking of cold, today I have for you a soup that will fill you up and warm you up, it’s my Southwestern Chicken Soup that I revamped from a previous version.
This soup has it all, chicken of course, black beans, corn, peppers, onions and a little enchilada sauce. I have to say this is one of my favorite top 3 soups of all time, with Chicken Noodle coming in at number one and tomato at number 2. No cross that, I’ll move tomato to number 3 and my Southwestern Soup to number 2! I love this combo!!! I don’t think I can get sick of black beans corn and tomatoes together! I drive my Husband nuts with all my recipes with this concoction! he he Maybe I’m doing that on purpose? 😉
To make this soup all I did was throw all the ingredients into a Crockpot and let the Crockpot do all of the work. It’s quick and easy to prepare and when you come home from work, your soup is ready for you. I swear the Crockpot is probably one of the best inventions for food lovers or busy people who like a home cooked meal without all the work!
I get asked a lot about the chicken I put into my soups. I normally always use boneless, skinless frozen chicken breasts. I don’t have time to defrost it and I don’t like to defrost it in the microwave otherwise it tends to over cook and get rubbery! Yuck! Who wants rubbery chicken? You could always use fresh chicken in this recipe, but I recommend cutting the cooking time down a bit if you do.
This soup is very thick and one bowl will fill you up pretty good!! As you know I am not good with descriptions, but I’ll try my best to describe it to you. It’s got a kick of spice, but not spicy hot, it’s savory, chock full of chicken, corn, tomatoes and black beans. If you’re inclined serve it with a cheese quesadilla on the side. It’s a perfect match!! I topped my soup with fresh tomatoes, Pepper Jack Cheese, avocados and a dollop of plain Greek Yogurt. I was really surprised, but my Husband loved this soup. He’s normally not a fan of black beans or Southwestern Foods, probably because I may overdo this combo. Oh I have to tell you, having this soup the next day is even better! The flavors really mingle together and it seems even thicker, almost like a chili. Yum!
- ½ cup sweet bell pepper, diced
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 lbs. chicken breasts, skinless, boneless
- 15 oz can black beans, drained
- 4 oz can green chili’s
- 1 cup corn, frozen
- 28oz Can diced tomatoes, no sodium added
- ¼ cup enchilada sauce (I used Trader Joe's Mexican Red Sauce)
- 2 cups chicken broth, low sodium
- 1 tsp. cumin
- ½ tsp. smoked paprika
- 1 tsp. black pepper
- In a crockpot add bell peppers, onion and garlic; top with frozen chicken and add the remaining ingredients.
- Cook on low for 8 - 9 hours or on high for 4 - 6 hours. About an hour before it is done, shred the chicken, by taking two forks and pulling the chicken apart.
- Optional toppings: cheese, greek yogurt, avocado, diced tomatoes, tortilla chips
Well that’s it for me. I’m still trying to come up with easy recipes that do not take a lot of room for ingredients, since I still do not have any space to work in my kitchen. Think of working with about 2 ‘ x 2’ counter space, with all your ingredients in Trader Joe bags and boxes, not fun!! It’s only been a couple of days, but I’m going crazy!
Have a great day everyone!
Toodles,
Jennifer
Strawberry Chicken Salad
Chicken Noodle Soup
Jalapeno Cheddar & Bacon Cauliflower Soup
Three Bean Vegetarian Chili
Jennifer, this looks like the perfect soup to help keep those New Years resolutions. I love that you can make it in a crockpot too.
I love the Crockpot, its so easy that way! I love coming home to having dinner already for me! 🙂
This soup looks and sounds amazing!!! Definitely trying this one out! Thanks for sharing!
Your welcome! 🙂 If you try it let me know what you think!!!
I am definitely counting down the days until spring. Already. Arrgh. I love the sound of this soup though! I”d use chickpeas instead of chicken but I bet it would still be delicious!
Ohhhh, chickpeas would be great in this soup! I would cook more like that but my Husband wouldn’t touch it, so I have to make what would appeal to him too! It’s hard sometimes!!! How many more days till spring????
It’s in the single digits today….SO cold! This would make a perfect dinner, Jen…I love hearty soups!!!
Ohhh stay warm!! It’s been in the low 30’s here in the morning and not much of a warm up in the day! I moved from the East Coast to CA to get warm weather and we haven’t had any! 🙁
This looks so comforting.
Thank you! It is and it’s even better the next day!
Wow, so glad I found your blog, this soup is right up my alley!
Thanks for finding me! 🙂 If you try the soup, let me know what you think!!
This looks so very good! My mouth is watering! So up my alley!
One of my NY resolutions was to eat more soups. I love this recipe. Your soup looks so thick and reach.
Thanks! I love soup, it’s so easy and it’s my winter staple food!
Awesome recipe 🙂
Looks absolutely delicious! Here is a chicken soup you might like to try.
Chicken & Vegetable Soup Recipe
Thanks for sharing,
Jane
Thanks! I’ll check out your recipe, thanks for posting it!
This looks amazing! Love the addition of avocado!
I can’t wait to try, but I have one question…frozen chicken? You add frozen chicken to the crock pot and it will cook in there?
Hi Laurie! Yes I use frozen chicken, straight from the freezer, right in the crockpot it goes. I don’t have patience to wait for it to defrost. I have been doing this for years. If you try the soup, let me know what you think of it. 🙂