Southwestern Chicken and Bean Soup Crock Pot
Dive into the comforting flavors of the Southwest with this easy-to-make Southwestern Chicken and Bean Soup, prepared effortlessly in your crock pot. This hearty recipe combines tender shredded chicken, protein-packed black and pinto beans, sweet corn, and the zesty kick of diced tomatoes with green chilies, all simmered in a richly seasoned chicken broth infused with chili powder, cumin, and smoked paprika. Perfect for busy weeknights or meal prepping, this soup requires just 15 minutes of prep time before your slow cooker does all the work, creating a ready-to-serve dish that’s packed with flavor. Customize each bowl with your favorite toppings—like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, or crunchy tortilla chips—for a satisfying, Tex-Mex-inspired meal. This crowd-pleasing recipe serves six, making it a great choice for family dinners or small gatherings.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned pinto beans, drained and rinsed
- 10 ounces Canned diced tomatoes with green chilies (e.g., Rotel)
- 1 cup Frozen corn kernels
- 4 cups Chicken broth
- 1 cup Chopped onion
- 2 cloves Minced garlic
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for serving)
- 0.25 cup Sour cream (optional, for serving)
- 1 cup Tortilla chips (optional, for serving)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the black beans, pinto beans, diced tomatoes with green chilies, frozen corn, chopped onion, and minced garlic on top of the chicken.
Pour the chicken broth over the ingredients in the crock pot.
Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper evenly into the crock pot.
Stir gently to mix the ingredients but ensure the chicken remains at the bottom.
Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir to combine with the soup.
Taste and adjust seasoning, if necessary.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, sour cream, and/or tortilla chips as desired.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1025 mg | 22% | |
*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.
