Crock Pot Chicken And Bean Soup Recipes

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SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)

This soup has a good chili flavor and is simple to pull together even when the refrigerator is looking pretty bare. I do substitute fresh ingredients when I have them and the time to prepare them, but I list canned ones here for convenience (and they do taste pretty good anyhow!). I leave the seeds in my chili pepper, but take them out if you want a milder taste, and adjust the seasonings accordingly as well. This soup is very flexible - it's a good way to use up leftover chicken, beans and corn, and I believe you could use ground beef or turkey or TVP in this just as easily as chicken breast. I found a 6 can soup recipe on the web, but I altered it so much that it became something new, and this is the result.

Provided by Vino Girl

Categories     Chicken Breast

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 20



Southwestern Chicken and Bean Soup (Crock Pot) image

Steps:

  • Drain and rinse the beans and place in a 6 quart crock pot.
  • Add the chicken, corn, and tomatoes with their juices to the beans.
  • Add the remainder of the ingredients and stir.
  • Cover and cook on low for 6 hours or more.
  • We like this better the second day, and really don't think it can be overcooked!
  • Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can whole kernel corn
1 (12 1/2 ounce) can chicken breasts
1 (8 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1 onion, chopped
1/2 green bell pepper, chopped
1 chili pepper, chopped
4 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 tablespoons dried parsley
2 tablespoons fresh lime juice
fresh ground black pepper, to taste
monterey jack cheese (optional) or monterey jack pepper cheese (optional)
sour cream (optional)
tortillas (optional) or corn chips (optional)

CROCK POT CHICKEN AND BEAN SOUP

Make and share this Crock Pot Chicken and Bean Soup recipe from Food.com.

Provided by Parsley

Categories     Clear Soup

Time 8h10m

Yield 5 serving(s)

Number Of Ingredients 13



Crock Pot Chicken and Bean Soup image

Steps:

  • Place all ingredients in a slow-cooker.
  • Cover and cook on low for 8-10 hours.
  • Serve.

Nutrition Facts : Calories 275.5, Fat 6.3, SaturatedFat 1.7, Cholesterol 52.5, Sodium 874.7, Carbohydrate 26.4, Fiber 7.3, Sugar 6.3, Protein 28.3

1 (15 ounce) can great northern beans, rinsed and drained
2 carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
4 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
2 1/2 cups cooked chicken, diced
2 tablespoons chopped parsley
1/4 teaspoon cumin
1/2 teaspoon crushed rosemary
1/2 teaspoon pepper
salt, if needed, to taste

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