Southwestern Crock Pot Chicken Soup Food

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.

SOUTHWEST CHICKEN SOUP

Steps:

• Heat oil to medium in large soup pot.
• Brown meat, onion, garlic and spices.
• Add all canned ingredients and bring to low boil.
• Reduce heat and simmer 15 minutes.
• Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
• Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

CROCK POT SOUTHWESTERN CHICKEN SOUP

Steps:

• Mix everything together in a 5 quart slow cooker. Cook on high for 1 hour.
• Reduce heat to low for another 3-4 hours, or until the chicken is cooked.
• Season with the seasoned salt to taste.

SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP

Steps:

• Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours.
• Stir in corn; cover and cook on high setting, about 30 minutes, serve.

SLOW COOKER SOUTHWEST CHICKEN

Steps:

• Empty salsa into a slow cooker/crock pot.
• Mince Cilantro and place 2 Tblsp into crock pot (optional).
• Empty Corn and Black beans into crock pot.
• Set Crock pot to Low for 8 hours, or high for 4 hours.
• Serve chicken with the corn & black beans on the side, and enjoy.

SOUTHWESTERN CROCK POT CHICKEN SOUP

Steps:

• 1. Remove skins and fatty deposits form the chicken quarters. It is important that the bone is included for the rich flavor. Pack as many as possible in the crock pot. Add water to cover and add the bouillon. Cook on high for 6 or 7 hours. The meat should easily just fall off the bone. Use a strainer to remove all chicken and loose bones. Pick through and remove bones when it has cooled down, put chicken aside.
• 2. Peel and quarter the potatoes, add more if wanted :) Add in the garlic and dry onions. Let cook until potatoes have softened, about 45 minutes.
• 3. Add back the chicken, the chopped cilantro, petite diced tomatoes, diced onion, can of green peppers. Toss in the collard greens. Simmer at least another half hour.
• 4. Just before serving, remove a couple of cups of the soup to cool down. Then mix in the sour cream and mix well when adding it back to the soup mix, if it curdles, it still tastes good. Add the Cheddar cheese and it is ready to serve. Be sure to pepper heavily when serving.

CROCK POT CREAMY SOUTHWEST CHICKEN

Steps:

• Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
• Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
• Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
• Add cream cheese (just throw it on top!) and let sit for about 1/2 hour.
• Enjoy!

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.

SLOW COOKER SOUTHWEST CHICKEN STEW

Steps:

• Combine all ingredients except chicken and broth (if using) in slow cooker.
• Lay chicken on top and cover.
• Cook on low for 6-8 hours or on high 3-4 hours.
• Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
• Cook 30 minutes longer on low.
• Can be served with rice, cheese, sour cream, tortilla chips.

SOUTHWESTERN CHICKEN SOUP

Steps:

• 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.