Crockpot Southwest Chicken Soup
This Crockpot Southwest Chicken Soup is a chunky, creamy, full of flavor, delicious version of chicken soup when you need a soup to be more filling. It's one of our favorite comfort foods!
Prepare Crockpot and heat on low.
Add chicken, seasonings, vegetables, broth and beans. Cube the cream cheese and add to Crockpot. Cover and cook on low for 8 hours, stirring occasrionally.
Shred the chicken in the Crockpot with two forks before serving.
Serve with your favorite toppings: sour cream, sliced jalapeno, fresh parsley, lime juice, tortilla chips, and shredded cheese.
FREEZER PREP INSTRUCTIONS
Place all ingredients except cream cheese into a freezer safe bag. Seal and press all air out of the bag before freezing.
To cook: Thaw overnight in the refrigerator and then place in Crockpot with the fresh cream cheese and cook as instructed above.
- Shred the chicken with two forks while it still remains in the Crockpot to make things easy.
- If freezing, do not place the cream cheese in the freezer. Add the fresh cream cheese to the Crockpot with soup once thawed and ready to cook.
- We love to serve ours over tortilla chips and top with sour cream, cheese, jalapenos, juice of lime, and fresh parsley.
Calories: 605kcal | Carbohydrates: 19g | Protein: 99g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 290mg | Sodium: 1596mg | Potassium: 2094mg | Fiber: 4g | Sugar: 8g | Vitamin A: 521IU | Vitamin C: 51mg | Calcium: 74mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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