Southwestern Chicken & Bean Soup – Easy Crock Pot Dinner Recipe

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One of my go to easy crock pot dinner recipes is Southwestern Chicken Bean Soup. It’s a hearty bowl of yummy goodness and if you are a vegetarian you could easily make this and skip the chicken.

It’s easy!



Southwestern Chicken & Bean Soup

You will need:

2 cans chicken, drained and shredded

4 cups chicken or vegetable broth

1 can of black beans, rinsed and drained (15 ounce)

1 can cream-style corn

1 can diced tomatoes (14-15 ounce)

1 can diced green chiles (4 ounce)

1 large onion, chopped

1-2 cups chopped sweet peppers (orange, red or yellow)

1 bag frozen sweet corn kernels (10 ounce)

1/2 cup milk

1 tsp chopped garlic

1/2 tsp chili powder

1/4 tsp black pepper

1/2 cup instant mashed potato flakes

1/4 cup sour cream


In your slow cooker add everything except the potato flakes and sour cream.


Cook on low for 7 to 8 hours.

Stir in the potato flakes and sour cream. Heat an additional 5 minutes or so & serve.

This soup is delicious served with a hunk of crusty bread or garlic toast. You can also serve it with crackers if you wish; heck even all by itself it is delicious!

And in the spirit of keeping it real for you guys, I 100% forgot to take a photo of the soup in a bowl ready to eat. I forgot twice (we had leftovers the second day). TWICE!

I was so mad that I forgot that, hoping to create the perfect recipe blog post for you … I nearly didn’t post this at all. But then I thought about it and figured I’d go ahead and post anyway because life happens. If that kind of stuff happens to me, I’m pretty sure your life isn’t picture perfect either. So here you go – a great quick and easy crock pot soup recipe without a finished photo.

Oopps! Enjoy!







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