When I returned home to an empty fridge and rainy weather after a long weekend in Seattle for Burlycon, I knew it was time to break out the slow cooker. One of my favorite go to’s this time of year is my mothers Southwest Chicken Soup. Everytime I go home to visit I request that she make a pot.
Even though the temperatures here in New York are still in the sixties, my body is telling me it is soup time. Warm weather aside, there is nothing like a heaping bowl of soup on a crisp fall day. Something about the all the flavors melding together and giving you a great bit warm hug from the inside out, its healing.
This Southwest Chicken Soup, is exactly that, a warm hug from the inside out. I want to cozy up on the couch with a bowl full right now. But priorities, like sharing this awesome recipe, come first…..
The combination of the southwest flavors of cumin, chili-power and crushed red pepper give just enough heat. Quite literally warming you from the inside. Am I the only one who loves food that makes you sweat a little bit? I mean really, I’m a lover of everything spicy and always end up adding more crushed red pepper than the recipe calls for. Similar to when I make my favorite homemade tomato sauce.
It’s not just the spice of the Southwest Chicken Soup that fills you up though, this baby is packed with protein and super low on fat. Just one bowl with warm you to the core and give you the energy to go be a hustlin’ boss lady all damn day. But who ever eats just one bowl?
No really I dare you to somehow manage to eat only one bowl of this soup.
- 1 lb. Boneless, Skinless Chicken Breasts - cut into chunks
- 1/2 cup Diced Onion
- 4 Minced Garlic Cloves
- 2 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/4 tsp Crushed Red Pepper
- 3 1/2 cups Low Sodium or No Salt Added Chicken Broth
- 2 - 15 1/4 oz. cans No Salt Added Black Beans - Rinsed & Drained
- 2- 15 1/4 oz. cans of No Salt Added Corn - Drained
- 2 - 14 1/2 oz. cans of Low Salt Mexican Style Stewed Tomatoes or Diced Tomatoes with Green Chillies
- Garnish -
- 2 tbls. Chopped Cilantro
- 4 - 6" Corn Tortillas - Halved stacked and cut into 1/2" strips
- Put first ten ingredients into crockpot heat on low for 6 hours
- When soup is done pre-heat oven to 450 degrees
- Spread tortilla strips on baking sheet, bake for 5 minutes until crisp & light brown
- Top soup with tortilla strips and chopped cilantro
- This is a doubled version of the original recipe because there is just never enough! Simply half all ingredients for a standard pot of soup.
- I love adding sliced avocado to the top of the soup, assuming there is a ripe avocado in the house!