This soup has a lot of things going for it.
It can be made entirely in the slow cooker.
The chicken cooks in the soup, so no need for an extra step.
Just like taco soup, there are a million variations. Use what you’ve got available in your pantry.
Here’s what I used:
I also used an onion, which didn’t make it into the photo.
Here are a few variations:
- use both red and green peppers, or just a green pepper
- use a can of diced tomatoes with green chilis
- use canned corn, instead of frozen
- use kidney beans or red beans
- skip the rice
- skip the chicken and use a variety of beans to make it meatless
- top with cheddar, Monterey Jack or pepper Jack cheese
It will turn out different every time, but they will all be good!
Slow Cooker Spicy Chicken Soup – with variations to fit your pantry
Servings: 6 -8 servings
Ingredients
- 4-5 boneless chicken breasts
- 3 cans chicken broth
- 1 can diced tomatoes
- 16 oz frozen corn
- 1 can black beans
- 1 red pepper chopped
- 1 onion chopped
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. cumin
- 1 package taco seasoning
- 1/2 cup rice
Instructions
- Place all ingredients, except rice in slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- Add rice 1-2 hours before serving.
What type of rice did you use? The regular or quick cook kind?
Mallory, I used Jasmine rice.
Thank you!
Did you use raw chicken? Have you tried frozen chicken? Thanks!
Now I read the ENTIRE recipe! Thanks!
Kathy, I actually did use frozen chicken tenders when I made it. It worked great, you just have to cook it on high for a long time.
what size can of diced tomatoes do you use – 14/15 oz or the larger 28/30 oz?
14 oz
What size were your chicken broth cans?
14.5 ounce cans.