Southwestern Chicken Soup
Total TimePrep: 10 min. Cook: 7 hours
Added black beans and omitted peppers due to my family's preference. Served topped with sour cream and avocado.
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!
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!
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.
I added black beans. Delicous!
Very good, I did add a zucchini to the soup. The more vegetables I can get my family to eat the better.
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.
I also used thighs and added oregeno. I also added a chopped carrot instead of green pepper and added black beans.
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.