Slow Cook Southwest Style Soup
Warm up with this Slow Cook Southwest Style Soup, packed with tender chicken, colorful veggies, and a blend of spices for a hearty and comforting meal. Finished with creamy white beans and optional toppings like avocado and tortilla chips, it’s a delicious bowl of southwestern goodness!
Equipment
- Slow cooker / Crockpot
Ingredients
- 1 cup corn
- 1 cup onion, diced
- 1.5 cup potatoes, diced
- 1.5 cups summer squash, diced
- 1 can white beans, drained & rinsed
- 1/3 cup cream
- 1 pound chicken breasts
- 6.5 cups chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Vageta
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Toppings: crushed tortilla chips, sliced avocado, greek yogurt or sour cream, shredded cheese, green onion, sliced jalapeño and parsley
Instructions
- Add onion, corn, potatoes, summer squash, chicken, chicken broth and seasonings to a crockpot and mix well. Cook on high heat for 4 hours.
- After 4 hours take an immersion blender and place it in the crockpot to shred up the chicken. It's also ok to blend up some of the cooked veggies as you're shredding the chicken because that will create a creamier and thicker consistency for your soup. If you don't have an immersion blender it's definitely ok, you could just take two forks and pull apart your cooked chicken so it becomes shredded.
- Next, add in 1 can of drained white beans and the cream and mix until well combined. Then turn off your crockpot and let everything sit together for about 15 more minutes.
- Lastly, it's time to plate and top with your favorite toppings!!
Tried this recipe?Let us know how it was!