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Southwestern Chicken Soup Recipe

Southwestern Chicken Soup Recipe photo by Taste of Home

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This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. —Harold Tartar, West Palm Beach, Florida

This recipe is:

Diabetic Friendly

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Southwestern Chicken Soup Recipe

Prep: 10 min. Cook: 7 hours

Yield: 10 Servings

10 420 430

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 to 2 tablespoons canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Directions

In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving. Yield: 10 servings.

Nutritional Facts 1 cup (prepared with reduced-sodium broth and without seasoned salt) equals 144 calories, 3 g fat (trace saturated fat), 33 mg cholesterol, 350 mg sodium, 15 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Southwestern Chicken Soup in Quick Cooking March/April 2003, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Southwestern Chicken Soup

Southwestern Chicken Soup

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Reviewed on Jan. 16, 2013 by shecooksalot

My family and I loved this soup. It was very easy to make and a nice crock pot recipe. My only complaint is that it needs some more seasoning. When I make it again, I'll try to add some different seasonings! Great soup!

Reviewed on Jun. 10, 2012 by kgburgess

This was delicious! Instead of doing it in the crockpot, I was making it for lunch, so I did it in my dutch oven. I sauteed the chicken, onion, peppers, and garlic (I used minced instead of powder) in the oil together so they would soften. Then I added the other stuff. I brought it to a boil and then turned it down to simmer with the lid on for about an hour. When I served it, I stirred just a spoonful of fat free sour cream into each bowl and sprinkled it with a tiny bit of shredded 1.5% Vermont sharp cheddar. It was fabulous! I will definitely be making this again. I think a lot of the liquid must have simmered off, because it made just 7 one-cup servings for me.

Reviewed on Sep. 14, 2011 by bvalenc2

I added black beans. Delicous!

Reviewed on Jan. 05, 2011 by trishaann56

Very good, I did add a zucchini to the soup. The more vegetables I can get my family to eat the better.

Reviewed on Mar. 25, 2010 by flyingfells

This soup was very easy to prepare with on hand ingredients. The house smelled wonderful. Next time I will spice it up a bit as it was a little bland for our liking.

Reviewed on Jul. 23, 2009 by cbybee

I also used thighs and added oregeno. I also added a chopped carrot instead of green pepper and added black beans.

Reviewed on Apr. 10, 2009 by joeltpeckham

I used boneless chicken thighs instead of bresst meat, the thighs stay juicy and add more flavor, I also added 1/2 tsp of oregeno.