Many of the recipes that I feature here on the blog are designed to be simple for those days when energy is low, but you still need something for dinner. This Slow Cooker Southwestern Chicken Soup is what I like to call a “throw-and-go” recipe. It only takes opening a few cans and packages to make this meal. Throw the ingredients into your slow cooker, turn it on, and let it cook all day! So simple…and it makes your house smell amazing too!
One thing that makes this recipe easier is the ability to buy pre-cut vegetables at the store. It saves you from having to cut up the onions and green peppers.
I love to serve this recipe with a fresh salad and some bread! It’s very tasty!
This recipe is naturally gluten-free and grain-free. And if you don’t add cheese on top of the finished soup, it’s dairy-free as well!
PrintSlow Cooker Southwestern Chicken Soup
This tasty soup is easy to prepare for those days when your energy is low!
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6
- Category: Main Course, Soup
Ingredients
- 1 lb chicken thighs (boneless and skinless)
- 1 cup onion (chopped)
- 1/2 cup green pepper (chopped)
- 1 cup corn (frozen or canned)
- 2-3 cloves garlic (minced)
- 1 can green chilies
- 1 tsp cumin
- 1 tsp salt
- 2 cups salsa (choose your favorite)
- 1 can diced tomatoes (no salt added)
- 2 cups chicken broth
Instructions
- Add all of the ingredients to the slow cooker.
- Cook on low for 7-8 hours or high for 4-5 hours.
Notes
If my energy is low, I opt for pre-cut onions and green peppers. It makes the recipe even simpler!
Top this with some cheese for an even better taste.
