Best 4 Southwestern Slow Cooker Chicken And Potato Soup Recipes

Indulge in the tantalizing flavors of the Southwest with this hearty and comforting slow-cooker chicken and potato soup. This delectable dish combines tender chicken, hearty potatoes, and a symphony of Southwestern spices, simmered to perfection in a flavorful broth. Served with a dollop of sour cream and a sprinkling of cilantro, this soup is a feast for the senses. This recipe is not only easy to prepare but also versatile, allowing you to customize the spice level to your preference. Whether you're a fan of mild or bold flavors, this soup promises a satisfying experience. Additionally, the article includes a vegetarian version of the soup, catering to diverse dietary needs. Both recipes are detailed with step-by-step instructions, ensuring a hassle-free cooking experience. So, gather your ingredients, fire up your slow cooker, and embark on a culinary journey to the vibrant Southwest.

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

SLOW COOKER SOUTHWESTERN CHICKEN SOUP

Slow Cooker Southwestern Chicken Soup image

Here's the perfect recipe for a busy week, because the slow cooker does most of the work for you! -Harold Tartar, West Palm Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 7h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 364mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP

Southwestern Slow Cooker Chicken and Potato Soup image

Take the chill out of a brisk autumn or winter day with this spiced -up chicken soup. It's a perfect antidote for colds as well as bored taste buds. The recipe comes from Weight Watchers, 5 points.

Provided by Barb G.

Categories Chicken Breast

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 lb uncooked boneless skinless chicken breast, cut into 1 inch cubes
3 small sweet potatoes or 2 medium sweet potatoes, peeled,cut into 1 inch cubes
1 large onion, chopped
1 (29 ounce) can sliced salsa-style tomatoes, undrained
14 1/2 ounces fat-free chicken broth
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 cups frozen corn kernels, not thawed

Steps:

Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours.
Stir in corn; cover and cook on high setting, about 30 minutes, serve.

SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP

Southwestern slow cooker chicken and potato soup image

Eight simple ingredients is all this hearty and delicious Tex-Mex soup calls for... and we love it! Prep it before you head to work and come home to this spicy soup is packed with chunks of chicken, potatoes and corn, and flavored with cumin. A quick 15 minutes gets all the ingredients ready and the slow cooker does the rest. The sweetness of the potatoes play against the mild heat of the chiles in the tomatoes. Dial up the heat with the hot variety of tomatoes with chiles. Add some chopped green onion at the end for a little burst of color and touch of fresh crunch. Serve with a simple green salad for a complete meal. Leftovers are great for a portable lunch. If corn is in season, use fresh in place of frozen.

Categories Dinner

Time 7h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

0.75 pound(s) Uncooked boneless skinless chicken breast(s) cut into 1-inch cubes
2 medium Uncooked sweet potato(es) peeled, cut into 1-inch cubes
1 large Uncooked onion(s) chopped
29 oz Canned diced tomatoes salsa-style with chiles, undrained
14.5 oz Fat free chicken broth
1 tsp Dried oregano
0.5 tsp Ground cumin
1.5 cup(s) Frozen corn kernels not thawed

Steps:

Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.

Nutrition Facts : Calories 212 kcal

SLOW-COOKED SOUTHWEST CHICKEN

Slow-Cooked Southwest Chicken image

This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. -Brandi Castillo, Santa Maria, California

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
Optional: Lime wedges and fresh cilantro leaves

Steps:

In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 320 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 8g fiber), Protein 19g protein.

Tips:

For a vegetarian version of this soup, replace the chicken with an extra cup of vegetable broth and a can of black beans, rinsed and drained.
To add a bit of spice, stir in a teaspoon of chili powder or cumin.
If you don't have a slow cooker, you can make this soup on the stovetop. Just bring the ingredients to a boil in a large pot, then reduce heat to low and simmer for 1 hour, or until the potatoes are tender.
Serve this soup with a side of sour cream, avocado, and cilantro for a delicious and satisfying meal.

Conclusion:

This southwestern slow cooker chicken and potato soup is a delicious and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. The soup is full of flavor and the potatoes and corn add a nice heartiness. This soup is sure to be a hit with your family and friends.

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