Southwestern Chicken And Bean Soup Crock Pot Recipes
SLOW COOKER SOUTHWESTERN CHICKEN SOUP
Here's the perfect recipe for a busy week, because the slow cooker does most of the work for you! -Harold Tartar, West Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 364mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
SOUTHWEST BLACK BEAN CHICKEN SOUP
The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.
Provided by Beth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 8h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g
CROCK POT CHICKEN AND BEAN SOUP
Make and share this Crock Pot Chicken and Bean Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 8h10m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a slow-cooker.
- Cover and cook on low for 8-10 hours.
- Serve.
Nutrition Facts : Calories 275.5, Fat 6.3, SaturatedFat 1.7, Cholesterol 52.5, Sodium 874.7, Carbohydrate 26.4, Fiber 7.3, Sugar 6.3, Protein 28.3
SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)
This soup has a good chili flavor and is simple to pull together even when the refrigerator is looking pretty bare. I do substitute fresh ingredients when I have them and the time to prepare them, but I list canned ones here for convenience (and they do taste pretty good anyhow!). I leave the seeds in my chili pepper, but take them out if you want a milder taste, and adjust the seasonings accordingly as well. This soup is very flexible - it's a good way to use up leftover chicken, beans and corn, and I believe you could use ground beef or turkey or TVP in this just as easily as chicken breast. I found a 6 can soup recipe on the web, but I altered it so much that it became something new, and this is the result.
Provided by Vino Girl
Categories Chicken Breast
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 20
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.
SOUTHWESTERN BEAN SOUP (CROCK POT)
Make and share this Southwestern Bean Soup (Crock Pot) recipe from Food.com.
Provided by Dreamer in Ontario
Categories Corn
Time 10h25m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 332.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 0.7, Sodium 772.1, Carbohydrate 58.6, Fiber 12.8, Sugar 3.6, Protein 18
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