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Southwestern Chicken Soup Recipe

Southwestern Chicken Soup Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 7 hours YIELD:10 servings


  • 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


  • 1. 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: 144 calories, 3g fat (0 saturated fat), 33mg cholesterol, 350mg sodium, 15g carbohydrate (0 sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Reviews for Southwestern Chicken Soup

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tommypoo User ID: 1263135 138172
Reviewed Dec. 6, 2013

"Added black beans and omitted peppers due to my family's preference. Served topped with sour cream and avocado."

pajamaangel User ID: 1603339 91287
Reviewed Nov. 7, 2013

"I also did this in my dutch oven and we enjoyed it. I agree that the flavor needs to be bumped up a little bit, but this is an excellent base recipe for southwestern chicken soup. To really make it southwestern you should add some black beans to it. I made the confetti corn muffins to go along with this and they had great flavor with the cilantro butter. Yummy!"

PRODRWD1 User ID: 7403573 88167
Reviewed Sep. 12, 2013

"Nice one"

shecooksalot User ID: 5888460 54366
Reviewed Jan. 16, 2013

"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!"

kgburgess User ID: 2727982 46965
Reviewed Jun. 10, 2012

"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."

bvalenc2 User ID: 6059042 49044
Reviewed Sep. 14, 2011

"I added black beans. Delicous!"

trishaann56 User ID: 2598264 85384
Reviewed Jan. 5, 2011

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

flyingfells User ID: 989046 62169
Reviewed Mar. 25, 2010

"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."

cbybee User ID: 3897502 54359
Reviewed Jul. 23, 2009

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

joeltpeckham User ID: 2811152 54576
Reviewed Apr. 10, 2009

"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."

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