Slow Cooker Fiesta Chicken Soup Recipe 455

SLOW COOKER FIESTA CHICKEN SOUP RECIPE - (4.5/5)

Slow Cooker Fiesta Chicken Soup Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 15

Ingredients

1/2 cup diced onion
1 clove garlic, minced
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (4.5 oz.) can diced green chili peppers
1 (14.5 oz.) can diced tomatoes
1 1/2 cups chicken broth, low sodium, fat free (use an additional 1/2 cup for a soup)
1 cup frozen or fresh corn
Juice from 1 lime
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (more or less to taste)
1/2 teaspoon black pepper Kosher or sea salt to taste
1/2 cup freshly chopped cilantro
2 chicken breasts fillets, skinless, cut into 1-2" cubes (no need to pre-cook)

Steps:

Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours.

FIESTA CHICKEN CROCK POT RECIPE - (3.8/5)

Fiesta Chicken Crock Pot Recipe - (3.8/5) image

Provided by Scrappin Broad

Number Of Ingredients 6

Ingredients

4 chicken breast (frozen or raw)
1 packet Fiesta Ranch dip (by the salad dressing)
1 can black beans (drained and rinsed)
1 can Rotel
1 can corn not drained
1 block cream cheese

Steps:

Cook on high in the slow cooker for 4 hours or 6 on low. Shred the chicken with a hand mixer. Trust me, it's so much easier to do it with the hand mixer!

FIESTA CHICKEN SOUP - CROCK POT

Fiesta Chicken Soup - Crock Pot image

A slightly spicy recipe that I created quite by mistake. I was making another recipe when I realized I had added too much tomato juice and didn't have enough beans to complete it. A few other changes and there you go.

Provided by Jadelabyrinth

Categories Chicken Breast

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs chicken breasts, thawed or fresh
1 (19 ounce) can kidney beans, drained
1 (15 ounce) can chili beans, mexican style
3 (6 ounce) cans reduced-sodium tomato juice
1 (15 ounce) can diced tomatoes with green chilies, drained
1 cup celery, chopped
1 cup carrot, sliced
1 cup onion, chopped
1 cup frozen corn
2 garlic cloves, minced
2 bay leaves
2 teaspoons beef bouillon granules
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 teaspoon dried sage, crushed
1/2 teaspoon paprika

Steps:

Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
Remove and discard bay leaves. Enjoy!

Nutrition Facts : Calories 648.9, Fat 22.5, SaturatedFat 6.4, Cholesterol 145.4, Sodium 1104.5, Carbohydrate 50.7, Fiber 11.1, Sugar 7.6, Protein 61.4

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