Southwestern Slow Cooker Chicken And Potato Soup Recipes

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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

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.

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

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

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

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 COOKER SOUTHWEST CHICKEN STEW



Slow Cooker Southwest Chicken Stew image

This is a hearty, easy and very filling meal that my family loves. It can be adjusted for a thicker stew that my husband likes served over rice, or chicken broth can be added for more of a soup.

Provided by IansMom

Categories     Stew

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium onion
1 (15 1/2 ounce) can kidney beans, Drained and rinsed
1 (15 1/2 ounce) can black beans, Drained and rinsed
1 1/2 cups frozen corn
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with green chilies or 2 (14 1/2 ounce) cans diced tomatoes with green chilies
1 (1 1/4 ounce) envelope taco seasoning
4 boneless skinless chicken breasts
Tabasco sauce
1 cup chicken broth, less if you want a thinner soup consistency

Steps:

  • Combine all ingredients except chicken and broth (if using) in slow cooker.
  • Lay chicken on top and cover.
  • Cook on low for 6-8 hours or on high 3-4 hours.
  • Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
  • Cook 30 minutes longer on low.
  • Can be served with rice, cheese, sour cream, tortilla chips.

SLOW-COOKER SOUTHWEST CHICKEN SOUP WITH BAKED TORTILLA STRIPS



Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips image

Assemble the ingredients in the slow cooker, and it does the work for you!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 6

Number Of Ingredients 11

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 medium sweet potatoes, peeled, cut into 1-inch pieces (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1 cup frozen corn
1/2 cup chopped green bell pepper
2 tablespoons chopped fresh cilantro
8 yellow or blue corn tortillas (5 or 6 inch)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in cooker. Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in corn and bell pepper. Increase heat setting to High; cover and cook about 30 minutes or until chicken is no longer pink in center and vegetables are tender.
  • Meanwhile, heat oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool.
  • Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 6 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 11 g, TransFat 0 g

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