Fiesta Chicken Soup Crock Pot
Get ready to elevate your weeknight dinners with this flavor-packed Fiesta Chicken Soup Crock Pot recipe! Bursting with vibrant Tex-Mex flavors, this hearty soup features tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn, all simmered in a zesty, spiced broth. A touch of cream cheese adds a velvety texture, while diced green chiles and aromatic seasonings like cumin and chili powder create a delightful kick. Prepared effortlessly in a slow cooker, this recipe is perfect for busy days, offering minimal prep time and a comforting, hands-off meal. Serve with fresh cilantro, a squeeze of lime, and some warm tortilla chips for the ultimate fiesta-inspired feast. This crock pot delight is not only easy but also perfect for feeding a crowd, making it a must-try for anyone craving bold, satisfying comfort food with a Southwestern flair.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can (15 ounces) black beans
- 1 cup corn kernels (frozen or canned)
- 1 can (15 ounces) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 can (4 ounces) diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 ounces cream cheese
- 0.25 cup cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Place the boneless, skinless chicken breasts at the bottom of the crock pot.
Drain and rinse the black beans, then add them to the crock pot along with the corn kernels and fire-roasted diced tomatoes (do not drain the tomatoes).
Add the chicken broth, diced green chiles, diced onion, and minced garlic to the pot.
Stir in the chili powder, cumin, paprika, salt, and black pepper to evenly distribute the spices.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the pot.
Add the cream cheese into the soup and stir until fully melted and incorporated. Allow the soup to cook for an additional 15-20 minutes to blend the flavors.
Taste and adjust seasoning if needed. Garnish with chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 6793 mg | 295% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 49.7 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
