Southwest Chicken Soup – Easy & Delicious Slow Cooker Recipe
There is something wonderfully comforting about a big pot of southwest chicken soup simmering away when you want an easy, hearty meal that feeds a crowd. This recipe combines tender shredded rotisserie chicken with creamy half-and-half, tomatoes, pinto beans, corn, green enchilada sauce, taco seasoning, and rice for a flavorful soup that is both filling and incredibly simple to prepare.
If you love meals that require very little hands-on work, this recipe is a great one to keep in your back pocket. Most of the ingredients are pantry staples or convenient prepared ingredients, which means you can have everything in the crockpot in about 10 minutes. It is especially handy on busy weeknights when you want something homemade without spending hours chopping and prepping.
Another thing I love about this recipe is how much it makes. With approximately 20 cups of soup, there is plenty to serve for dinner with leftovers to enjoy later. The leftovers freeze beautifully, too, making this an excellent make-ahead meal. Add your favorite toppings, grab a bowl, and you have a warm, satisfying dinner with very little fuss. Make it part of a TexMex Dinner party with our Cowboy Caviar and Chili Casserole.
Recipe at a Glance
- Recipe: Southwest Chicken Soup
- Servings: Approximately 10 servings, about 2 cups each
- Prep time: 10 minutes
- Cook time: 2 hours on HIGH or 4 hours on LOW
- Total time: Approximately 2 hours 10 minutes on HIGH
- Yield: About 20 cups
- Cooking method: Crockpot or slow cooker
- Skill level: Easy
Why You’ll Love This Southwest Chicken Soup
It’s incredibly easy to make
This is one of those recipes where convenience ingredients really work in your favor. Instead of cooking chicken from scratch, you can pick up a rotisserie chicken and shred it ahead of time. The canned beans, corn, tomatoes, tomato sauce, and enchilada sauce make the rest of the preparation quick and easy.
There is no complicated chopping or browning required. Simply add the ingredients to your crockpot, give everything a stir, and let the slow cooker do the work.
It makes a large batch
If you’re cooking for a family, hosting friends, or simply like having leftovers available, this soup is a great choice. The recipe makes roughly 20 cups, so there is plenty to go around.
Leftover soup can be refrigerated for several days and reheated for easy lunches or dinners. You can also portion it into freezer-safe containers and freeze it for another day.
It’s easy to customize
The recipe as written has a wonderful combination of creamy, savory, tomato-rich, and mildly spicy flavors, but you can easily adjust it to suit your family.
Want more heat? Add diced jalapeños or your favorite hot sauce. Prefer a little more cheese? Add an extra handful of shredded cheddar when serving. You can also switch up the toppings to make every bowl a little different.
Equipment Needed
You don’t need much equipment to prepare this easy soup.
- Large crockpot or slow cooker
- Large spoon or spatula for stirring
- Measuring cups
- Can opener
- Colander or fine-mesh strainer for rinsing the beans
- Microwave-safe dish for cooking the rice
- Ladle
- Soup bowls for serving
- Freezer-safe containers if freezing leftovers
A slow cooker with at least a 6-quart capacity is recommended because this recipe makes a large batch. If your slow cooker is smaller, you may need to reduce the recipe.
Ingredients
For the Soup
- 4 cups shredded rotisserie chicken
- 32 ounces reduced-sodium chicken broth
- ½ cup half-and-half
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 1 (14-ounce) can pinto beans, drained and rinsed
- 1 (14-ounce) can corn, drained
- 2 (14-ounce) cans green enchilada sauce
- 1 packet low-sodium taco seasoning
- 1 pouch microwave long-grain rice
For Serving
The soup is delicious on its own, but toppings make it even more fun.
- Tortilla chips
- Sour cream
- Shredded cheddar cheese
- Fresh lime juice
- Fresh parsley
You can put the toppings on the table and let everyone customize their own bowl.
How to Make Southwest Chicken Soup
Prepare the Ingredients
Start by shredding your rotisserie chicken if you haven’t already done so. You can remove the skin and bones and pull the meat into bite-sized pieces with your hands or two forks.
Drain and rinse the pinto beans. Rinsing canned beans helps remove some of the excess liquid and gives you a cleaner flavor in the finished soup.
Drain the canned corn as well. Since the tomatoes and tomato sauce already provide plenty of liquid, draining the corn and beans helps keep the soup’s consistency balanced.
Add Everything to the Crockpot
Add the shredded chicken, chicken broth, half-and-half, diced tomatoes, tomato sauce, pinto beans, corn, green enchilada sauce, and taco seasoning to a large crockpot.
Stir everything together until the ingredients are evenly distributed and the taco seasoning has dissolved into the broth.
At this point, you don’t need to add the rice. The rice is added near the end of the cooking time so it doesn’t become overly soft or absorb too much of the broth.
Cook the Soup
Cover the crockpot and cook on HIGH for approximately 2 hours or LOW for approximately 4 hours.
Since the chicken is already fully cooked, the purpose of this cooking time is primarily to heat the soup thoroughly and allow the flavors to blend together.
If you’re making this on a busy day, the LOW setting is particularly convenient. You can get everything started earlier in the day and have dinner nearly ready when everyone gets home.
Prepare and Add the Rice
During the final 30 minutes of cooking, prepare the microwave rice according to the package directions.
Once the rice is cooked, add it to the crockpot and stir well. Let the soup continue cooking for the remaining 30 minutes.
Adding the rice toward the end helps it maintain a pleasant texture instead of becoming mushy during several hours of slow cooking.
Taste and Serve
Before serving, give the soup a good stir. Taste a spoonful and determine whether you’d like to add any additional seasoning.
Ladle the hot soup into bowls and add your favorite toppings. A little shredded cheddar, a spoonful of sour cream, a handful of tortilla chips, and a squeeze of fresh lime make a delicious combination.
For a fresh finishing touch, sprinkle a little chopped parsley over each bowl.
Tips for Making the Best Soup
Use rotisserie chicken for convenience
Rotisserie chicken is one of the easiest shortcuts for this recipe. It provides tender, flavorful chicken without requiring you to cook chicken breasts separately.
You can shred the chicken while it is still warm or prepare it ahead of time and store it in the refrigerator until you’re ready to make the soup.
If you have leftover cooked chicken from another meal, that works well, too. Just make sure you have approximately 4 cups of shredded chicken.
Adjust the spice level
Green enchilada sauce and taco seasoning give this soup its Southwest-inspired flavor, but the exact level of heat can vary depending on the brands you use.
For a milder soup, choose mild green enchilada sauce and mild taco seasoning. For more heat, use a medium or hot enchilada sauce, add diced jalapeños, or stir in a little hot sauce when serving.
This is one reason crockpot southwest chicken soup is so family-friendly: you can keep the base mild and let everyone add their preferred level of heat at the table.
Don’t add the rice too early
It may be tempting to throw everything into the crockpot at once, but the rice is best added during the last 30 minutes.
Because microwave rice is already cooked, it doesn’t need hours in the slow cooker. Adding it toward the end keeps it from breaking down and becoming overly soft.
Don’t skip the toppings
The soup has plenty of flavor on its own, but toppings add different textures and flavors that really bring the meal together.
Crunchy tortilla chips contrast beautifully with the creamy broth, while sour cream adds coolness. Cheddar cheese melts into the hot soup, and lime juice adds a bright, fresh note.
You could also serve the soup with diced avocado, sliced green onions, chopped cilantro, or sliced jalapeños.
Make room for leftovers
Because this recipe makes such a generous amount, you’ll want to have a plan for leftovers.
Store cooled soup in airtight containers in the refrigerator and enjoy it for easy lunches or dinners throughout the week. When reheating, add a splash of chicken broth or water if the soup has thickened more than you’d like.
For longer storage, portion the soup into freezer-safe containers, leaving a little room at the top for expansion.
Freeze individual portions
Freezing the soup in individual portions is especially convenient. Instead of thawing the entire batch, you can take out exactly what you need for one or two meals.
Allow frozen soup to thaw in the refrigerator overnight when possible, then reheat it gently on the stovetop or in the microwave.
Keep in mind that the rice may soften slightly after freezing and reheating. If texture is especially important to you, you can also prepare the soup without the rice and add freshly cooked rice when reheating individual portions.
Variations to Try
Add more vegetables
This soup is easy to bulk up with additional vegetables. Diced bell peppers, green chiles, onions, or zucchini would all work nicely.
If you add vegetables that require longer cooking, such as onions or bell peppers, add them at the beginning. More delicate vegetables can be added later.
Make it cheesier
For a richer, more indulgent bowl, stir shredded cheddar cheese into individual servings. You could also use Monterey Jack, pepper Jack, or a Mexican cheese blend.
For the creamiest result, add cheese just before serving rather than letting it cook in the crockpot for hours.
Add extra beans
Pinto beans are used in this version, but black beans would also be delicious. You could even use a combination of pinto and black beans for more texture and flavor.
If you add additional beans, you may want to add a little extra broth to maintain your preferred soup consistency.
Make it a little heartier
If you want an especially filling meal, serve the soup with warm cornbread, tortilla chips, or a simple green salad.
The combination of chicken, beans, corn, and rice already makes this a substantial soup, so you don’t need a complicated side dish.
Crockpot vs. Slow Cooker Cooking
The terms crockpot and slow cooker are often used interchangeably, and either appliance works well for this recipe.
For slow cooker southwest chicken soup, the LOW setting is ideal when you want the soup to cook gently over several hours. The HIGH setting works well when you’re preparing dinner closer to mealtime.
Because the chicken is already cooked, you don’t need to worry about cooking raw meat in the crockpot. The cooking time is primarily about heating everything thoroughly and giving the ingredients time to blend.
If your particular slow cooker runs especially hot, check the soup toward the end of the cooking time to make sure it isn’t simmering too aggressively.
How to Store Leftovers
Allow leftover soup to cool somewhat before transferring it to airtight containers. Refrigerate and enjoy within several days.
When reheating on the stovetop, warm the soup over medium-low heat, stirring occasionally. If it has thickened in the refrigerator, add a small amount of chicken broth until it reaches the consistency you prefer.
For microwave reheating, place an individual serving in a microwave-safe bowl and heat in short intervals, stirring between each interval.
For freezer storage, use freezer-safe containers or bags. Leave some space for expansion and label the container with the date and recipe name so it’s easy to identify later.
Frequently Asked Questions
Can I use leftover cooked chicken instead of rotisserie chicken?
Absolutely. Any fully cooked, shredded chicken can be used. This is a great way to use leftover chicken from another meal.
Can I make this soup less spicy?
Yes. Use mild green enchilada sauce and mild taco seasoning. You can also leave out additional hot sauce or spicy toppings.
Can I use brown rice?
You can, but cooking times and textures may vary depending on the product. Since this recipe calls for microwave long-grain rice, use a similar fully cooked rice product for the easiest substitution.
Can I make this soup ahead of time?
Yes. The soup is excellent for meal prep. Prepare it as directed, cool it, and store it in the refrigerator or freezer. If you plan to freeze it, consider leaving out the rice and adding freshly cooked rice when reheating for the best texture.
When you need a comforting meal that is easy to prepare and generous enough to feed a family, this Southwest chicken soup is a recipe worth saving. The combination of tender rotisserie chicken, creamy half-and-half, beans, corn, tomatoes, rice, and green enchilada sauce creates a satisfying soup with layers of Southwestern-inspired flavor. Best of all, the crockpot handles most of the work.
Whether you make it for a busy weeknight, a casual family gathering, or a meal-prep day, this soup is wonderfully practical. Add your favorite toppings, serve it with tortilla chips or cornbread, and enjoy a warm bowl today while saving the leftovers for another meal. With its easy preparation and freezer-friendly leftovers, this is the kind of recipe you’ll be happy to have tucked away for those days when you want homemade comfort food without a lot of effort.
Southwest Chicken Soup – Easy & Delicious Slow Cooker Recipe
Ingredients
- 4 cups shredded rotisserie chicken
- 32 ounces reduced-sodium chicken broth
- ½ cup half-and-half
- 14 oz. canned diced tomatoes
- 14 oz. canned tomato sauce
- 14 oz. canned pinto beans drained and rinsed
- 14 oz. canned corn drained
- 28 oz. canned green enchilada sauce
- 1 packet low-sodium taco seasoning
- 1 pouch microwave long-grain rice
- Tortilla chips
- Sour cream
- Shredded cheddar cheese
- Fresh lime juice
- Fresh parsley
Instructions
- Start by shredding your rotisserie chicken if you haven't already done so. You can remove the skin and bones and pull the meat into bite-sized pieces with your hands or two forks.
- Drain and rinse the pinto beans. Rinsing canned beans helps remove some of the excess liquid and gives you a cleaner flavor in the finished soup.
- Drain the canned corn as well. Since the tomatoes and tomato sauce already provide plenty of liquid, draining the corn and beans helps keep the soup's consistency balanced.
- Add the shredded chicken, chicken broth, half-and-half, diced tomatoes, tomato sauce, pinto beans, corn, green enchilada sauce, and taco seasoning to a large crockpot.
- Stir everything together until the ingredients are evenly distributed and the taco seasoning has dissolved into the broth.
- At this point, you don't need to add the rice. The rice is added near the end of the cooking time so it doesn't become overly soft or absorb too much of the broth.
- Cover the crockpot and cook on HIGH for approximately 2 hours or LOW for approximately 4 hours.
- Since the chicken is already fully cooked, the purpose of this cooking time is primarily to heat the soup thoroughly and allow the flavors to blend together.
- During the final 30 minutes of cooking, prepare the microwave rice according to the package directions.
- Once the rice is cooked, add it to the crockpot and stir well. Let the soup continue cooking for the remaining 30 minutes.
- Before serving, give the soup a good stir. Taste a spoonful and determine whether you'd like to add any additional seasoning.
- Ladle the hot soup into bowls and add your favorite toppings. A little shredded cheddar, a spoonful of sour cream, a handful of tortilla chips, and a squeeze of fresh lime make a delicious combination.For a fresh finishing touch, sprinkle a little chopped parsley over each bowl.
Notes
- Use mild or hot enchilada sauce depending on your preferred spice level.
- Add the cooked microwave rice during the final 30 minutes.
- Rotisserie chicken makes this recipe especially quick and easy.
- Add tortilla chips, sour cream, cheddar cheese, lime juice, or parsley when serving.
- Store leftovers in the refrigerator or freeze in individual portions.
- If freezing, consider adding freshly cooked rice when reheating for the best texture.
