Southwest Chicken Soup - Crockpot or Stovetop

Spicy with lots of great flavor, chicken, chiles, beans, tomatoes and Mexican spices make one of my husband's favorite soups. This soup is easily made on the stove-top and just as easily made in the crock-pot if you want to avoid actually working in the kitchen at dinnertime.

This soup freezes well. It is a frequent lunch request from my husband and my oldest son. I portion the soup into two cup containers and I then have lunches ready to go for both of them whenever the need arises.

Southwest Chicken Soup

1.5 lb shredded cooked chicken
1 medium onion,chopped
2-3 green chiles, chopped
2 cloves garlic, minced
8-10oz frozen corn
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups black beans, pre-cooked or (1) can
4 cups chicken broth, homemade or (2) cans
14oz can petite diced tomatoes
10oz can red enchilada sauce
Shredded cheese

STOVETOP METHOD: Place all ingredients into a large pot on the stove. Heat over medium high heat until it starts to boil and then reduce heat and simmer on low for about 20 minutes.

CROCKPOT METHOD: Place all ingredients, except for the cheese, into the slow-cooker in the order listed. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Top with shredded cheese right before serving. Enjoy!

Click here for printable recipe