Best 2 Southwestern Bean Soup Crock Pot Recipes

Indulge in the flavors of the Southwest with our tantalizing Southwestern Bean Soup, a hearty and comforting dish perfect for chilly days. This delectable soup is a symphony of textures and tastes, featuring a medley of tender beans, zesty spices, and a rich, flavorful broth. Whether you're a vegetarian seeking a protein-packed meal or a meat-lover looking for a flavorful twist, this soup has something for everyone. With three variations – a classic vegetarian version, a smoky chipotle version, and a spicy green chile version – this recipe caters to diverse palates and preferences. Get ready to warm your soul and satisfy your taste buds with this Southwestern Bean Soup extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)

Southwestern Chicken and Bean Soup (Crock Pot) image

This soup has a good chili flavor and is simple to pull together even when the refrigerator is looking pretty bare. I do substitute fresh ingredients when I have them and the time to prepare them, but I list canned ones here for convenience (and they do taste pretty good anyhow!). I leave the seeds in my chili pepper, but take them out if you want a milder taste, and adjust the seasonings accordingly as well. This soup is very flexible - it's a good way to use up leftover chicken, beans and corn, and I believe you could use ground beef or turkey or TVP in this just as easily as chicken breast. I found a 6 can soup recipe on the web, but I altered it so much that it became something new, and this is the result.

Provided by Vino Girl

Categories Chicken Breast

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can whole kernel corn
1 (12 1/2 ounce) can chicken breasts
1 (8 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1 onion, chopped
1/2 green bell pepper, chopped
1 chili pepper, chopped
4 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 tablespoons dried parsley
2 tablespoons fresh lime juice
fresh ground black pepper, to taste
monterey jack cheese (optional) or monterey jack pepper cheese (optional)
sour cream (optional)
tortillas (optional) or corn chips (optional)

Steps:

Drain and rinse the beans and place in a 6 quart crock pot.
Add the chicken, corn, and tomatoes with their juices to the beans.
Add the remainder of the ingredients and stir.
Cover and cook on low for 6 hours or more.
We like this better the second day, and really don't think it can be overcooked!
Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.

SOUTHWESTERN BEAN SOUP (CROCK POT)

Southwestern Bean Soup (Crock Pot) image

Make and share this Southwestern Bean Soup (Crock Pot) recipe from Food.com.

Provided by Dreamer in Ontario

Categories Corn

Time 10h25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 cups beef broth or 3 cups vegetable broth
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can pinto beans or 1 (15 ounce) can great northern beans, rinsed and drained
15 1/2 ounces Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn
1 cup sliced carrot
1 large onion, chopped
1 (4 ounce) can diced green chili peppers, undrained
1 -2 teaspoon chili powder
2 garlic cloves, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil

Steps:

Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Dumplings:.
Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
Mix together egg white, milk, and oil in a small bowl.
Add to flour mixture and stir with a fork just until combined.
Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
Serve in bowls with 1 dumpling for each serving.

Nutrition Facts : Calories 332.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 0.7, Sodium 772.1, Carbohydrate 58.6, Fiber 12.8, Sugar 3.6, Protein 18

Tips:

When selecting beans for your soup, choose varieties that hold their shape well during cooking, such as pinto, black, or kidney beans.
If you're using dried beans, be sure to soak them overnight before cooking. This will help them to soften and cook more evenly.
For a vegetarian version of this soup, omit the chicken broth and use vegetable broth instead.
To add a bit of spice to your soup, try adding a teaspoon of chili powder or cumin.
Serve your soup with a variety of toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.

Conclusion:

Southwestern bean soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be made in a slow cooker, which makes it even easier. So next time you're looking for a delicious and easy soup to make, give this southwestern bean soup a try. You won't be disappointed!