I make this soup from any left-over Southwest Crokpot Chicken I might have.

Still searching for what to cook ?

Name: Southwest Crockpot Chicken Soup
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Southwestern
Ingredients: 1/2 Left-over Southwest Chicken See Southwest Crockpot Chicken recipe; 2 tablespoon Butter; 48 ounces Chicken broth; 1/2 cup chopped onion; 1/4 cup chopped red pepper; 1 small Thai pepper optional; 1/2 cup Uncle Ben's Roasted Chicken and Wild rice; 2/3 cup Cup

Find the most delicious recipes here

INGREDIENTS

1/2 Left-over Southwest Chicken ; See Southwest Crockpot Chicken recipe
2 tablespoon Butter
48 ounces Chicken broth
1/2 cup chopped onion
1/4 cup chopped red pepper
1 small Thai pepper ; optional
1/2 cup Uncle Ben's Roasted Chicken and Wild rice
2/3 cup Cup

Servings

INSTRUCTIONS

In a medium sauce pan add butter and melt over medium heat. Add onions, red bell pepper (and if opting to use thai pepper add it). Sauté until onions are translucent. While sautéing the veggies; skin, debone and chop the chicken into small pieces. Add chicken to pot and heat. Pour in the chicken broth; add rice and corn. Once the broth is warm reduce heat to a simmer.

Often there is a significant amount of the southwest spice on the chicken meat so I don’t need to add any additionally seasoning. But you never want bland soup so after simmering for a about 20 minutes I taste it and then add any additional seasoning. Options may include, garlic powder, salt, pepper, paprika, cumin. Just remember you can always add more but can’t take anything away so add seasoning a dash at a time.

Continue cooking until rice is done and flavors have blended. Around 20-30 minutes total.

NOTES

Alert editor

Southwest Crockpot Chicken Soup

1/2 Left-over Southwest Chicken See Southwest Crockpot Chicken recipe
2 tablespoon Butter 
48 ounces Chicken broth 
1/2 cup chopped onion 
1/4 cup chopped red pepper 
1 small Thai pepper optional 
1/2  cup  Uncle Ben's Roasted Chicken and Wild rice 
2/3  cup Cup

In a medium sauce pan add butter and melt over medium heat.   Add onions, red bell pepper (and if opting to use thai pepper add it).  Sauté until onions are translucent.  While sautéing the veggies; skin, debone and chop the chicken into small pieces.   Add chicken to pot and heat.  Pour in the chicken broth; add rice and corn.  Once the broth is warm reduce heat to a simmer.

Often there is a significant amount of the southwest spice on the chicken meat so I don’t need to add any additionally seasoning.  But  you never want bland soup so after simmering for a about 20 minutes I taste it and then add any additional seasoning.  Options may include, garlic powder, salt, pepper, paprika, cumin.  Just remember you can always add more but can’t take anything away so add seasoning a dash at a time.

Continue cooking until rice is done and flavors have blended.  Around 20-30 minutes total.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (248g)
Recipe Makes: 6 Servings

Calories: 538
Calories from Fat: 348 (65%)

Amt Per Serving		% DV

	Total Fat 38.6g	51 %
	Saturated Fat 12.3g	62 %
	Monounsaturated Fat 15.2g
	Polyunsanturated Fat 7.8g
Cholesterol 180.3mg		55 %
Sodium 187.6mg		6 %
Potassium 520.4mg		14 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 2.1g
Protein 42.8g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 538

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe