Monday, August 10, 2015

Make it Monday: Southwest Chicken Soup

I may live in Florida where it's 90+ degrees every day from April until October, but I absolutely love my crock pot. The possibilities are just endless with dinners you can make in a crock pot, so I always have great success when making up a recipe on a whim.
 
Over the weekend I was at Publix picking up soup and subs for dinner for my husband and I. Once I grabbed the terrible-for-you baked potato soup from the pot, I decided I wanted to make a healthier soup for dinner on Saturday. 
 
I walked up and down the aisles, just grabbing things that I thought would make a good "southwest" and "spicy" soup. Love me some spice! After walking around the store for a while, I knew I had everything I needed. When I got home, my husband was super excited about my idea. 
 
When late-morning rolled around on Saturday, I decided to start my newest recipe in the kitchen. I gathered all of the ingredients I purchased on Friday night and got chopping. This recipe is so easy-peasy and can easily be done any day of the week! It's even possible to pull this off before heading to work (well maybe if you don't have an almost-toddler at home who started school today). Insert frowny face emojis. 
 
 
 
Anyways, the recipe is delicious and I think you should check it out! 
Oh, quick tip: for less spice, just use a mild salsa! 
 
 Man is it waaaaay more fun to take food pictures
 with a nice DSLR camera!
 
Southwest Chicken Soup
1 pound chicken breasts (or cutlets)
1 bag frozen corn (I used Publix Organic Greenwise)
1 16oz jar of salsa (I used ChiChi's Medium)
1 can low-sodium black beans (I used Publix Organic Greenwise)
1 can Rotel no-salt added diced tomatoes and green chilies
1 28oz carton unsalted chicken cooking stock
1 red pepper, diced
1/2 white onion, diced 
black pepper
salt
 
1. Spray crock pot with cooking spray. Makes for a much easier time washing! 
2. Chop red pepper and onion.
3. Combine all ingredients into a separate bowl. Stir, stir, stir! 
4. Place chicken breast into bottom of crock pot.
5. Carefully pour liquid over chicken. Sprinkle generously with black pepper and add a splash of salt. 
6. Cook on low for 4-5 hours or on high for 6-8.
7. With slotted spoon, remove chicken and shred on separate plate. Toss back into crock pot and stir. 
 
You can easily serve this with tortilla chips, top with shredded cheese and sour cream and maybe even some chives. We just had the soup with a side salad and it was delicious!
 
Let me know how you like it! 

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