Slow Cooker Southwestern Chicken Soup
Total TimePrep: 10 min. Cook: 7 hours
Makes10 servings (2-1/2 quarts)
This is a particularly good soup if trying to cut calories. I used a pint of chicken that I had already cooked and chopped up.
Delicious! No need to saut? chicken in oil first. I just put everything in the slow cooker!
For it being a 'Southwestern". I felt it lacked flavor prepared as directed. I spiced it up some by adding 1/2 tsp cayenne pepper and 1/2 tsp dried chili flakes. Also added 2 cups of black beans. After all what's Southwestern with out them. Served with corn tortillas 1/4's. I also omitted the oil. I always try to keep grilled chicken strips in the freezer so I used that instead. This recipe is a good base to start with though.
Very easy recipe to throw together though it took me longer than the ten minutes of prep stated. I used partially thawed chicken breasts and found that it was much easier to slice thin strips than when slicing chicken that was completely thawed. To save calories and cut fat I did not use any canola oil but instead sprayed the pan with nonstick cooking spray. There was enough moisture in the partially frozen chicken that it compensated for the lack of oil. I had also diced the peppers ahead of time so that all I had to do when mixing ingredients was dump it in the slow cooker. Taste was pretty mild for a southwestern flavor. I served the soup with whole wheat tortilla strips that I baked in a 350 degree oven for about 6 minutes until they were crisp and golden. My husband added shredded cheese to his soup and liked it. This is a healthy, easy soup that I will definitely make again. I may sprinkle chopped cilantro on top to garnish and kick up the flavor and add a dollop of fat free or low fat sour cream to each serving next time. If you like spicier flavors, try adding a dash or two of hot sauce.