This post is written by contributing writer, Sarah.
I love my crock-pot. Let’s face it even those of us that love to cook sometimes just want something quick, easy and delicious. One of my favorite crock-pot meals is Southwest Chicken Soup. Here is what you will need:
Southwest Chicken Crock-pot Soup
1 liter of chicken broth (more if you want it thinner instead of thick)
1-2 boneless chicken breasts, raw
1 can black beans, drained and rinsed (or you can make your own)
1 can sweet corn (or equivalent frozen), drained
1 can diced (no salt added) tomatoes
1 bunch fresh cilantro, about a cup roughly chopped
4 green onions, chopped
1 pepper of your choice (jalapeno, habanero, scotch bonnet), seeds removed and chopped
Smoked Paprika (optional)
Salt and Pepper
Turn your crock-pot on high if you want it done in 3-4 hours, low if you want to let it cook all day.
Add all ingredients above except the chicken breasts. Add your spices. I would suggest starting with a teaspoon of the spices and adjust the amount of each according to your taste preference.
Stir all ingredients together and place your chicken breast(s) on top. Cook until your chicken is cooked through and tender.
Once your chicken has been cooked through, remove the chicken and shred it.
Then place the chicken back in the crock-pot. Do your final tasting and spicing and enjoy.