Super Soup Series: Southwestern Chicken Soup

Cooler Weather = Soup Weather

One of the great things about the cooler weather is that it lends itself perfectly to soup! What could be easier than soup? Not only does the warmth feel good as it’s devoured but it’s easy to prepare and often yields plenty of leftovers–perfect for our extra full calendars this time of year!

Our Family’s Favorite Soup

Southwestern Chicken Soup is a favorite in our house. This recipe comes from my dear mother-in-law who adapted it from an old Taste of Home magazine. Over the years I have adapted it to what works for me and my style of cooking and it still tastes just as wonderful! My biggest change to the recipe: the slow cooker. I am very picky with slow cooker recipes so you can trust me that this recipe will lend itself to a delicious and flavorful soup! It’s great to have on hand because it freezes well. When my parents come to visit and I don’t want to spend the whole time cooking, I can pull some Southwestern Chicken Soup out of the freezer, mix up a batch of cornbread and we have the easiest meal ever! Easy soup dinners leave more time for enjoying the people we love!

I hope you enjoy Southwestern Chicken Soup as much as we do!

Southwestern Chicken Soup

2 onions, chopped

2 jalapenos, seeded and chopped

3 large chicken breasts

2 Tbsp cumin

1 Tbsp chili powder

1/2 tsp salt

2 (15 oz) cans pinto beans, drained and rinsed

1 (10 oz) can original Rotel

32 oz. no-sodium chicken broth (I recommend Kitchen Basics for a noticeably better taste.)

1 bag frozen corn

1. Place chopped onions and jalapeños in the bottom of the slow cooker and top with chicken.
2. Cover chicken with the spices and salt.
3. Add beans, Rotel, and broth to the mixture.
4. Cover and cook on high for 3 hours.
5. Toward the end of the cooking time, remove chicken and shred with 2 forks. Return to the slow cooker and stir in the frozen corn. Cover and cook on low for 20-30 minutes to get it nice and hot.

Enjoy with shredded cheese, sour cream, avocado, and corn chips or cornbread.

This recipe can be easily customized to your liking!

• As is, it has a little kick, but to make it mild simply use mild Rotel and replace the jalapenos with finely diced green pepper. If you prefer more heat (like my husband!) use spicy Rotel and leave the white ribs on the jalapenos before dicing.
• This recipe is great with leftover chicken or Thanksgiving turkey as well, just cook it for 3-4 hours on low instead of high.

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Kristin J

I am a girl who loves to sit with a cup of coffee and daydream. I am most passionate about Jesus, my family, and family ministry. My husband and I live in Oklahoma with our two precious daughters. I spend my days with my girls, discovering and growing alongside them! You can usually find us either in our sunroom, the park, or taking long walks through Target. 🙂

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