This Slow Cooker Southwestern Chicken Soup is a flavorful, hearty, and comforting dish packed with the bold spices of the Southwest. With tender chicken, black beans, corn, and tomatoes, this soup is infused with smoky chili powder, cumin, and garlic, offering a deliciously warming meal perfect for any time of year. The best part is that it’s made in the slow cooker, so all the ingredients blend together beautifully with minimal effort, making it an easy weeknight dinner or meal-prep option.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sliced avocado, sour cream, shredded cheese, and tortilla chips for serving (optional)
Instructions:
- Place the chicken breasts in the bottom of a slow cooker.
- Add the black beans, corn, diced tomatoes with green chilies, diced onion, garlic, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once the chicken is done, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir to combine.
- Stir in the juice of one lime and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and your favorite toppings such as sliced avocado, sour cream, shredded cheese, and tortilla chips.
Enjoy this deliciously bold and satisfying Slow Cooker Southwestern Chicken Soup, perfect for busy days when you want something flavorful and comforting!
