Southwestern Chicken And Bean Soup Crock Pot Food

SLOW COOKER SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)

Steps:

• Drain and rinse the beans and place in a 6 quart crock pot.
• Add the chicken, corn, and tomatoes with their juices to the beans.
• Add the remainder of the ingredients and stir.
• Cover and cook on low for 6 hours or more.
• We like this better the second day, and really don't think it can be overcooked!
• Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.

CROCK POT CHICKEN AND BEAN SOUP

Steps:

• Place all ingredients in a slow-cooker.
• Cover and cook on low for 8-10 hours.
• Serve.

SOUTHWESTERN BEAN SOUP (CROCK POT)

Steps:

• Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
• Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
• Dumplings:.
• Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
• Mix together egg white, milk, and oil in a small bowl.
• Add to flour mixture and stir with a fork just until combined.
• Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
• Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
• Serve in bowls with 1 dumpling for each serving.

SOUTHWESTERN CHICKEN BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer., Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.

SLOW-COOKED SOUTHWEST CHICKEN

Steps:

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

SLOW-COOKER SOUTHWEST BEEF AND BEAN SOUP

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
• Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

SOUTHWEST BEAN SOUP

Steps:

• In a large nonstick saucepan, saute veggies and garlic until almost tender.
• Stir in all but cilantro and bring to a boil.
• Simmer 20 minutes. Stir in cilantro.
• Freezes well.