Southwestern Slow Cooker Chicken And Potato Soup Recipes

SLOW COOKER SOUTHWESTERN CHICKEN SOUP

Slow Cooker Southwestern Chicken Soup image

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

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon canola oil
2 cans (14-1/2 ounces each) reduced-sodium 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

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

SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP

Southwestern Slow Cooker Chicken and Potato Soup image

Take the chill out of a brisk autumn or winter day with this spiced -up chicken soup. It's a perfect antidote for colds as well as bored taste buds. The recipe comes from Weight Watchers, 5 points.

Provided by Barb G.

Categories Chicken Breast

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 lb uncooked boneless skinless chicken breast, cut into 1 inch cubes
3 small sweet potatoes or 2 medium sweet potatoes, peeled,cut into 1 inch cubes
1 large onion, chopped
1 (29 ounce) can sliced salsa-style tomatoes, undrained
14 1/2 ounces fat-free chicken broth
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 cups frozen corn kernels, not thawed

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-COOKED SOUTHWEST CHICKEN

Slow-Cooked Southwest Chicken image

This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. -Brandi Castillo, Santa Maria, California

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
Optional: Lime wedges and fresh cilantro leaves

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.

Nutrition Facts : Calories 320 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 8g fiber), Protein 19g protein.

EASY SLOW-COOKER POTATO SOUP

Easy Slow-Cooker Potato Soup image

This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 6h5m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 carton (32 ounces) chicken broth
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1 cup half-and-half cream
1 cup shredded cheddar cheese
Optional: Crumbled cooked bacon and chopped green onions

Steps:

In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.

Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 711mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

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