Southwestern Chicken and Bean Soup (Crock Pot)

Submitted by Vino Girl

"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."

 

• Ready In: 6hrs 20mins
• Ingredients: 20
• Serves: 4

ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 1/4 ounce) can whole kernel corn
• 1 (12 1/2 ounce) can chicken breasts
• 1 (8 ounce) can tomato sauce
• 1 (14 ounce) can chicken broth
• 1 onion, chopped
• 1⁄2 green bell pepper, chopped
• 1 chili pepper, chopped
• 4 garlic cloves, minced
• 1⁄4 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1⁄2 tablespoons dried parsley
• 2 tablespoons fresh lime juice
• fresh ground black pepper, to taste
• monterey jack cheese (optional) or monterey jack pepper cheese (optional)
• sour cream (optional)
• tortillas (optional) or corn chips (optional)

directions

1. Drain and rinse the beans and place in a 6 quart crock pot.
2. Add the chicken, corn, and tomatoes with their juices to the beans.
3. Add the remainder of the ingredients and stir.
4. Cover and cook on low for 6 hours or more.
5. We like this better the second day, and really don't think it can be overcooked!
6. Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.

Reviews

[steven4]

This soup was fabulous! My extrememly picky 2 1/2 year old had 4 helpings of it (she normally won't even finish one serving of anything!). I made some minor adjustments based on lack of what I had and wanting some more veggies (hominy, carrots, celery) and I didn't use the chile pepper but replaced with a can of green chile's and I used chicken breasts that I cooked. I'm passing this one on to everyone I know!

 

[LaReinita]

This is delicious! I have been eating it for days. I did do a couple things differently though. I did not have a can of chicken so I browned about 3 chicken breasts (equally 1.3lbs) in olive oil, seasoned with adobo and threw them in whole to cook in the crockpot. After about an hour and a half, I pulled them out and let them cool, then I shredded them and put them back in. Also, I didn't have any chili peppers, chili powder or cumin so I doubled the cayenne and used about 2 tsp of chili seasoning. They come in 1oz packets. I didn't have fresh lime juice, so I used only one T of the bottled kind I already had in the fridge. I didn't use the cheese at all and it was still great. I bought it, but forgot all about it as the soup was already so good. This is practically a chili. The flavor is absolutely wonderful and has a kick to it . . I love spicy!

 

[mary winecoff]

Served this last night for Halloween. Excellent reviews by all! I used leftover chicken and Rotel instead of diced tomatoes and left out the chili pepper. Very easy and good

 

[Roxygirl in Colorado]

We really enjoyed this chili. I sauteed the onion, green pepper, and jalapeno before putting in the crock pot. I also use a rotisserie chicken.The color really turned a rich red-brown after several hours in the crock pot.I will definitely make it again! Roxygirl in Colo.

 

[Zobeed]

I guess this didn't go over very well with the family. My DH, who loves my cooking, took one bite and ended up eating gold fish crackers and popcorn for dinner.