Chicken Fiesta Slow Cooker Soup

Chicken Fiesta Slow Cooker Soup is a dump soup.

That is, you dump all the ingredients into the crock pot (affiliate link) and let ‘er rip. I enjoy using my slow cooker during the winter, but I really think it shines in the summer. You can make a full meal without warming up the stove and the kitchen.

With the exception of the chicken and the cheese, all items are pantry items around here. They make it possible to put this together even when you haven’t been to the grocery store in a bit. I used smoked tomato salsa (because that’s what was in the fridge) but any salsa will work here. Most any cheese will work as well, as long as it’s a melter.

My babies all eat chunks of onions and peppers now (YAY!)

but they didn’t always: if you are in that boat too, put chunky salsa in the blender or food processor or use this  immersion blender (affiliate link) before you dump it into the slow cooker so you don’t have to fish out pieces later.

This is a MEATY soup. The chicken content could be cut down a bit and it would still be delish. Chicken thighs can be substituted for the breasts as desired.

At our grocery store, the chili powder, onion powder, garlic powder and paprika are $1 each, so I keep copious amounts on hand. A packet of taco seasoning would certainly fit the bill here, though. If you use it in place of the spices, hold back on the chicken soup base and keep an eye on the salt content. With all the canned items, the sodium adds up quickly.

I cooked this for about 6 hours on low, and it keeps well on warm if your slow cooker has that setting.

Chicken Fiesta Slow Cooker Soup

Course: Main Course

Cuisine: Southwestern

Keyword: Chicken Fiesta Slow Cooker Soup

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 8 servings

Cheesy, creamy southwestern style chicken soup made easily in the slow cooker with pantry ingredients.

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Ingredients

• 2 lbs Boneless skinless chicken breast, whole
• 1 can Cream of Chicken soup (10.75 ounces)
• 1 can Cheddar Cheese Soup (10.75 ounces)
• 1.5 cups Salsa
• 1 can Light kidney beans with liquid
• 2 cups Frozen corn
• 3 cups Water
• 1 tsp Chicken Soup Base
• 1 tbls Chili Powder
• 1 tsp Onion Powder
• 1 tsp Garlic Pwder
• 1 tsp Cayenne Pepper
• .5 tsp Paprika
• 1 cup Shredded cheddar cheese
• 1 cup Instant Rice

Toppings

• Tortilla chips
• Sour Cream
• Hot Sauce
• Shredded Cheese
• Avacado

Instructions

• Spray slow cooker with cooking spray, and turn to low.
  
• Mix all ingredients in slow cooker except cheese and rice. Lid pot and let cook for 4 to 6 hours.
  
• Mix cheese and instant rice in to soup in slow cooker, top with lid and allow to cook for an additional 15 minutes.
  
• Add toppings and enjoy.
  

Dump and go. Perfect for those busy days. ♥