Crockpot Southwest Chicken Soup

by Rachel on November 7, 2012

Tony has a problem.  He swears up and down that he’s never eaten anything “too spicy”.  I constantly harass him for ruining half of my recipes with his heat-seeking taste buds because he insists on making his own additions.

Take this bowl of soup for example — perfectly delicious on its own, annihilated in seconds with a whole chopped habanero.  A WHOLE habanero in ONE bowl of soup.  This is what my husband does.  The last time he “doctored up” one of my dinners I feel victim to the habanero-from-hell the next morning when I innocently took a sip of water from a glass that was left on the counter.  Turns out it was his fire-breathing dinner glass which meant I spent a good five minutes dancing around the kitchen in pure agony.

* Jaws theme song *

Only 45 more habanero peppers left from our garden this year…. 45 more.  Yay me…

Annnnyway, this soup is one of our favorites and rest assured that on its own, it will not set your tongue ablaze.  I have a hard time saying that I even cooked this meal because it’s so simple.  Too simple.  It’s warm and hearty, freezes beautifully and is perfect for cold weather and football watching.

Did I mention that it’s completely healthy and one hefty serving is only 6 PointsPlus?  If that’s not the best part about this soup then just make it to give yourself a well deserved break.  Throw everything in the crockpot the night before and start er’ cooking the next morning.

Topping Suggestions 

  • cilantro
  • chopped green onions
  • fresh lime juice
  • hot sauce or a whole habanero
  • 1/8 c. part-skim mozzarella cheese (add 1 pt+)
  • 1/4 avocado, chopped (add 2 pt+)
  • crushed tortilla chips*
  • sour cream* (*add points for these ingredients based on nutritional info)
Crockpot Southwest Chicken Soup
Makes 6, 1½ cup servings. 1 serving = 6 pts+
WW Points:
Meal: Main Dish
Serves: 6

  • 1 can pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can yellow corn, drained OR 1½ cups frozen corn
  • 8oz tomato sauce
  • 28oz diced tomatoes
  • 1 can fat-free chicken broth, reduced sodium
  • 4oz can green chilis
  • 1 lb boneless, skinless chicken breasts – frozen is fine
  • 1 tbsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp oregano
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp crushed red pepper
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper

  1. As early as the night before combine all ingredients in a large crockpot. Stir well.
  2. When ready, cook on low heat for 5-6 hours.*
  3. Thirty minutes before serving pull chicken from the mixture, shred, and return to crockpot.
  4. Finish with your favorite toppings and enjoy!

* Chicken will be done after about 5 hours however I leave mine cooking all day while I’m at work with no problems.

 What’s the spiciest dish you’ve eaten?  Do you have any funny pepper stories?


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{ 18 comments… read them below or add one }

Carly @ Snack Therapy November 7, 2012 at 12:21 pm

This looks divine! I love crockpot recipes. This is going on my “to-make” list.


Ed November 7, 2012 at 12:47 pm

Wow that looks good..tis the season to get out the crock pots!


Amber @ Busy, Bold, Blessed November 7, 2012 at 12:51 pm

Love crockpot meals! I need to utilize mine way more than I do. I like things a bit spicy, but a few weeks ago our neighbor gave us some hot peppers from his garden and they killed me! My hands were even burning all night from cutting them.


Rachel November 7, 2012 at 1:02 pm

Oh no – that’s not good! I decided to can a bunch of jalapenos one year and despite wearing gloves AND glasses I still had problems. I think we’re going to make habanero hot sauce from the peppers we have left. No wait, Tony’s actually going to make it – I don’t’ want to touch those things!!


Jessie November 7, 2012 at 1:23 pm

Your husband sounds like mine! There’s never a dish he couldn’t make hotter. Too bad about the firey glass — ouch ouch! :O


Katie @ from icecream to marathon November 7, 2012 at 3:09 pm

This looks amazing, will be trying it for sure! Love that it’s in a crockpot too, I use mine all the time. I love spicy food, but I sure couldn’t put a whole habanero in one bowl! Yikes!


Rachel November 7, 2012 at 8:34 pm

I need to make some more crockpot recipes soon. I typically only think about it for things like soup but it’s good for sooo many other things – I just need to remember to use it more often!


Mrs. Herb November 7, 2012 at 5:31 pm

LOVE being able to make a delicious meal in the crockpot. Plus, the colder weather = soup season. Perfection!

Beautiful photographs, by the way!


Rachel November 7, 2012 at 8:32 pm

Thanks! I’ve been all about soup lately – can’t get enough!


Joanne November 7, 2012 at 7:47 pm

Yum! This is my kind of meal – looks delicious!


Martha McKinnon November 7, 2012 at 8:42 pm

Your husband sounds a lot like my brother-in-law. The spiciest food I ever ate was an Indian meal he made for us. Your crockpot Southwest soup looks right up my ally – easy, healthy and delicious. I’ve bookmarked it to try soon. Thanks!


Rachel November 7, 2012 at 8:46 pm

Ahh yes, Indian food is notoriously spicy! When we go to Indian restaurants and they ask Tony how spicy he’d like it he says, “as hot as possible – try to make it so hot you think I wouldn’t eat it”. Usually they look at him like he’s crazy but they’ve actually done it a couple of times!


luv what you do November 9, 2012 at 8:57 pm

That looks incredible!
I probably couldn’t tolerate it so spicy as I am a big wimp, but I am working my way up!


Leah Ryan February 20, 2013 at 8:41 am

I LOVE this recipe! I have made it 4 or 5 times this winter already, and it’s become a favorite in my house! I love how versatile it is! I omit the chilis and add chopped red and orange pepper and a chopped onion.
Do you happen to know the nutritional value of this recipe?


Rachel February 20, 2013 at 9:03 am

Yay! I’m so glad that you liked the recipe!! I also love how versatile and simple it is. If I have any leftover veggies that are getting ready to go bad I like to throw them in with everything else – Sometimes I mix up what kind of beans I use too. I would love to add chopped onion but Tony acts like I’m trying to poison him if I ever cook something with onion =( haha.

Anyway, I don’t know the exact nutritional value – It’s definitely really healthy. You could easily plug it into an online nutritional calculator if you need the exact numbers!

Thanks for taking the time to provide feedback about the recipe!


Cheska Van Gundy March 5, 2013 at 11:26 am

Thank you so much for this recipe! I found it via Pinterest a few months ago and I’ve made it almost once a week since. It’s incredibly versatile and I have started adding chopped bell pepper and onion as well. My friends and family love this and it’s absolutely the best crock pot recipe I’ve come across. It tastes like a meal that requires hours of hard work on my part when really I just throw it all together in the morning and wait with excitement until dinner time :) Thank you again so very much!! A new staple in my kitchen!


Rachel March 6, 2013 at 8:43 am

That is awesome — so glad you’re family is enjoying it! It’s probably one of my favorite things to make too because I love coming home to a meal that feels like really good home cooking but knowing it only required a few minutes of effort! haha

Thanks for coming back to leave some feedback =)


Tara October 9, 2013 at 2:48 pm

I made this yesterday for the first time and everyone loved it! Definitely going to be a cold-weather staple for us. To save money I used chicken thighs instead of breasts. Thanks for the wonderful recipe!


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