Spicy Southwest Chicken Soup

I’ve been making this recipe for awhile now and it is one of my favorites. I’ve been doing the ‘low carb’ thing pretty consistently for about a year and half now. One of my secrets is having meals/snacks ready. One of my go-to meals is soup. I love soup and its easy to make a big batch and heat up for lunch or whenever I get hungry.

This Spicy Southwest Chicken Soup can be prepared on the stove top, in the crock pot, or even the instant pot.

Servings: 8-10
Prep Time: 30 minutes
Cooking Time: 2 hours

Ingredients:
2 large chicken breasts – cooked shredded/chunks
48 oz chicken broth
1 onion caramelized
1 bell pepper – softened – I use red, orange, or yellow for sweeter
1 14 oz of tomato sauce
1 14 oz southwest corn – include juice
1 can fav white beans- I used Navy Beans or Cannellini Beans drain and rinse (leave out for Keto)
1 7 oz can of green chiles chopped include juice
1/4 cup jarred chopped jalapeños and Juice
1/3 can tomato sauce
3 tbs garlic powder
4 tbs chili powder
4 tbs cumin
1 tbs paprika
salt & pepper to taste

Toppings
sour cream
shredded cheese
tortilla strips – I love these
cilantro

Directions:
Instant Pot
1. Pour all ingredients into your instant pot.
2. Place the lid and lock into place. Make sure your steam release knob to the sealed position.
3. Press the Pressure Cook/Manual button or dial and use the + or – or dial to select 5 minutes.
4. When the pressure cooking cycle is complete, turn off the pot and do a controlled Quick Release of the pressure/steam. Wait for the pin in the lid to drop down and then open the lid.
5. Stir the the soup and serve with toppings.

Crock Pot
1. Pour all ingredients into your crock pot.
2. Cook on high for 2 hours or low for 4 hours.
3. Stir the the soup and serve with toppings.

Stove Top
1. Pour all ingredients into your large pot.
2. Bring to a boil. Then turn heat to low and cook for 2 hours.
3. Stir the the soup and serve with toppings.

Spicy Southwest Chicken Soup

 

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Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

 

Author: Lysha @ A Camera & A Cookbook

Serves: 8

Ingredients

• 2 large chicken breasts - cooked shredded/chunks
• 48 oz chicken broth
• 1 onion caramelized
• 1 bell pepper - softened - I use red, orange, or yellow for sweeter
• 1 14 oz of tomato sauce
• 1 14 oz southwest corn - include juice
• 1 can fav white beans- I used Navy Beans or Cannellini Beans drain and rinse
• 1 7 oz can of green chiles chopped include juice
• ¼ cup jarred chopped jalapeños and Juice
• ⅓ can tomato sauce
• 3 tbs garlic powder
• 4 tbs chili powder
• 4 tbs cumin
• 1 tbs paprika
• salt & pepper to taste
• Toppings
• sour cream
• shredded cheese
• tortilla strips - I love these
• cilantro

Instructions

1. --Instant Pot
2. Pour all ingredients into your instant pot.
3. Place the lid and lock into place. Make sure your steam release knob to the sealed position.
4. Press the Pressure Cook/Manual button or dial and use the + or - or dial to select 5 minutes.
5. When the pressure cooking cycle is complete, turn off the pot and do a controlled Quick Release of the pressure/steam. Wait for the pin in the lid to drop down and then open the lid.
6. Stir the the soup and serve with toppings.
7. --Crock Pot
8. Pour all ingredients into your crock pot.
9. Cook on high for 2 hours or low for 4 hours.
10. Stir the the soup and serve with toppings.
11. --Stove Top
12. Pour all ingredients into your large pot.
13. Bring to a boil. Then turn heat to low and cook for 2 hours.
14. Stir the the soup and serve with toppings.

3.5.3251

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