Southwestern Slow Cooker Chicken And Potato Soup Recipes

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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

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.

SOUTHWEST BLACK BEAN CHICKEN SOUP



Southwest Black Bean Chicken Soup image

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Provided by Beth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 8h15m

Yield 8

Number Of Ingredients 14

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

Steps:

  • Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g

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

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.

SOUTHWESTERN-STYLE SLOW COOKER CHICKEN GIZZARDS



Southwestern-Style Slow Cooker Chicken Gizzards image

Gizzards are inexpensive and very flavorful but can be tough. By cooking them low and slow they become really tender and the Southwestern spices are always a hit in my house. We eat these over rice or in a tortilla like a burrito. If my picky 12-year-old likes them and actually requests them on a regular basis, then I know it's a winner.

Provided by PaulaSaintO

Categories     Slow Cooker Chicken Main Dishes

Time 3h35m

Yield 8

Number Of Ingredients 10

2 pounds chicken gizzards
1 tablespoon chili powder, or more to taste
1 ½ teaspoons ground cumin
2 dashes hot sauce
salt and ground black pepper to taste
1 small onion, diced
1 small bell pepper, diced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (16 ounce) container sour cream

Steps:

  • Trim and discard as much connective tissue from gizzards as possible. Place gizzards in a slow cooker and season with chili powder, cumin, hot sauce, salt, and pepper. Add onion and bell pepper.
  • Mix condensed soup and diced tomatoes with chile peppers together in a bowl. Pour over the gizzards.
  • Cook on High until fork-tender, 3 to 4 hours. Stir in sour cream and cook for 15 to 20 more minutes.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 8.4 g, Cholesterol 306.8 mg, Fat 17.3 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 8.8 g, Sodium 471.5 mg, Sugar 1.3 g

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