I know it has been forever since I had posted, but I am excited to be showing you guys one of my go-to, throw and go soups!
This is something I like to make when I am going to be out running errands and I don’t exactly feel like cooking. Bad news is that it takes 4-8 hours to cook, so for those of you that are impatient like myself, it isn’t something that will satisfy your hunger at this very second.
Good News? It is the easiest and most delicious soup you will ever make! I mean it!
So, if you want to find out how I make this awesome Southwest Chicken Soup, keep reading!
I start off by getting my crockpot out and placing a piece of frozen, skinless, boneless chicken breast inside. Yes, frozen! You can do thawed, but I have honestly found out that it does make the chicken juicier if it is frozen. And like I said before, it’s a throw and go!
If you are not the biggest fan of chicken, this soup is great with beef as well!
Also if you are going vegetarian, you can exclude the meat all together!
Next I add a can of black beans, a can of corn, and canned, diced tomatoes.
After that I add all my seasonings to the mix, making sure I am evenly coating everything.
Lastly, I pour in my veggie stock! You can use water or chicken stock, but I personally prefer the taste of veggie stock!
Now all you have to do is turn on your crockpot and walk away for 4-8 hours! (4 if on high, 8 if on low.)
After everything is done cooking, I take the chicken out of the crockpot, place it on a cutting board and shred it and put it back in the crockpot.
This soup is great with sour cream, cheese and some tortilla chips! Definitely one of my favorites!
Thank you all so much for your patience and I hope that you enjoyed this recipe!
I will talk to you all in my next post!
Click Below to download the recipe!