Get ready to transform your ordinary dinner into a flavor-packed Southwest adventure without spending hours in the kitchen! This Slow Cooker Southwest Chicken Noodle Soup is the ultimate comfort food that delivers maximum taste with minimal effort. Imagine coming home to a rich, aromatic soup that combines the bold flavors of the Southwest with the comforting warmth of classic chicken noodle soup - all prepared effortlessly in your slow cooker. Whether you're a busy professional, a parent juggling multiple tasks, or simply someone who loves delicious, hassle-free meals, this recipe is about to become your new go-to dinner solution!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Southwestern
Serves: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups egg noodles
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup chopped cilantro (for garnish)
Instructions
- Begin by preparing your ingredients. Rinse and drain the black beans and corn. Chop the cilantro and set it aside for garnish.
- In the slow cooker, place the pound of boneless, skinless chicken breasts at the bottom. This will allow the chicken to cook thoroughly and absorb the flavors from the other ingredients.
- Next, add the drained black beans, drained corn, and the can of diced tomatoes with green chilies over the chicken. Make sure to include all the juices from the diced tomatoes for added flavor.
- Pour in the 4 cups of chicken broth, ensuring that the chicken and vegetables are well covered. This will create a flavorful base for your soup.
- Sprinkle in the tablespoon of chili powder and the teaspoon of cumin. Season with salt and pepper to taste. Stir gently to combine all the ingredients, being careful not to disturb the chicken too much.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking process will allow the flavors to meld beautifully and the chicken to become tender.
- After 6 hours of cooking, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup.
- Add the 2 cups of egg noodles to the slow cooker. Stir to combine and ensure the noodles are submerged in the broth.
- Cover the slow cooker again and let it cook on low for an additional 30 minutes, or until the egg noodles are tender.
- Once the noodles are cooked, give the soup a final stir. Taste and adjust the seasoning with more salt and pepper if needed.
- To serve, ladle the soup into bowls and garnish with chopped cilantro for a fresh, vibrant finish.
- Enjoy your delicious Slow Cooker Southwest Chicken Noodle Soup!
Tips
- Choose Fresh Ingredients: Use high-quality chicken breasts and fresh spices for the most vibrant flavor profile.
- Don't Overcook the Noodles: Add egg noodles only in the last 30 minutes to prevent them from becoming mushy.
- Customize Your Heat: Adjust the chili powder and add optional jalapeños if you want a spicier version.
- Make it Ahead: This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
- Garnish Generously: Fresh cilantro, a squeeze of lime, or a dollop of sour cream can elevate the dish's flavor and presentation.
- Slow Cooker Tip: Avoid lifting the lid too often during cooking to maintain consistent temperature and cooking time.
- For a Lighter Version: Use low-sodium chicken broth and drain excess oil from canned ingredients.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 28g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
