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Southwestern Chicken Soup

This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. —Harold Tartar, West Palm Beach, Florida
  • Total Time
    Prep: 10 min. Cook: 7 hours
  • Makes
    10 servings


  • 1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
  • 1 to 2 tablespoons canola oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 package (16 ounces) frozen corn, thawed
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1-1/2 teaspoons seasoned salt, optional
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder


  • In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

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Average Rating:
  • tommypoo
    Dec 6, 2013

    Added black beans and omitted peppers due to my family's preference. Served topped with sour cream and avocado.

  • pajamaangel
    Nov 7, 2013

    I also did this in my dutch oven and we enjoyed it. I agree that the flavor needs to be bumped up a little bit, but this is an excellent base recipe for southwestern chicken soup. To really make it southwestern you should add some black beans to it. I made the confetti corn muffins to go along with this and they had great flavor with the cilantro butter. Yummy!

    Sep 12, 2013

    Nice one

  • shecooksalot
    Jan 16, 2013

    My family and I loved this soup. It was very easy to make and a nice crock pot recipe. My only complaint is that it needs some more seasoning. When I make it again, I'll try to add some different seasonings! Great soup!

  • kgburgess
    Jun 10, 2012

    This was delicious! Instead of doing it in the crockpot, I was making it for lunch, so I did it in my dutch oven. I sauteed the chicken, onion, peppers, and garlic (I used minced instead of powder) in the oil together so they would soften. Then I added the other stuff. I brought it to a boil and then turned it down to simmer with the lid on for about an hour. When I served it, I stirred just a spoonful of fat free sour cream into each bowl and sprinkled it with a tiny bit of shredded 1.5% Vermont sharp cheddar. It was fabulous! I will definitely be making this again. I think a lot of the liquid must have simmered off, because it made just 7 one-cup servings for me.

  • bvalenc2
    Sep 14, 2011

    I added black beans. Delicous!

  • trishaann56
    Jan 5, 2011

    Very good, I did add a zucchini to the soup. The more vegetables I can get my family to eat the better.

  • flyingfells
    Mar 25, 2010

    This soup was very easy to prepare with on hand ingredients. The house smelled wonderful. Next time I will spice it up a bit as it was a little bland for our liking.

  • cbybee
    Jul 23, 2009

    I also used thighs and added oregeno. I also added a chopped carrot instead of green pepper and added black beans.

  • joeltpeckham
    Apr 10, 2009

    I used boneless chicken thighs instead of bresst meat, the thighs stay juicy and add more flavor, I also added 1/2 tsp of oregeno.