Southwestern Slow Cooker Chicken and Potato Soup
Warm up with a bowl of Southwestern Slow Cooker Chicken and Potato Soup, an easy-to-make, hearty dish brimming with flavor and texture. This recipe combines tender shredded chicken, creamy russet potatoes, and a medley of black beans, corn, and vibrant diced tomatoes with green chilies, all seasoned with smoky spices like cumin, smoked paprika, and chili powder. With just 20 minutes of prep time, the slow cooker takes care of the rest, perfectly blending the rich flavors over several hours. Brightened with fresh cilantro and a squeeze of lime, this comforting soup is perfect for a crowd or meal prep, serving six generous portions. Ideal for busy weeknights, it's a gluten-free, protein-packed meal that can be customized with your favorite garnishes like shredded cheese or avocado. Whether you're craving Tex-Mex flair or a soothing family dinner, this slow cooker soup is a savory, satisfying choice.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 medium russet potatoes
- 1 medium yellow onion
- 3 garlic cloves
- 1 14.5-ounce can canned diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 1 15-ounce can black beans
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 lime
Instructions
Peel and dice the potatoes into bite-sized cubes. Finely chop the onion and mince the garlic.
Rinse and drain the black beans.
Place the chicken breasts in the bottom of your slow cooker.
Add the diced potatoes, chopped onion, minced garlic, diced tomatoes with green chilies (undrained), frozen corn, and rinsed black beans on top of the chicken.
Pour in the chicken broth, then sprinkle the cumin, smoked paprika, chili powder, salt, and pepper over the top.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
Once cooking is complete, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker. Stir well to combine.
Taste the soup and adjust seasonings as needed.
Chop the fresh cilantro and add it to the soup. Squeeze the juice of one lime into the soup for a bright, fresh flavor. Stir to combine.
Ladle the soup into bowls and serve hot. Optionally, garnish with shredded cheese, diced avocado, or a dollop of sour cream for added richness.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7166 mg | 312% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 41.5 g | ||
| Protein | 209.3 g | 419% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 588 mg | 45% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7418 mg | 158% | |
*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.
