Slow Cooker Southwestern Chicken Soup
Slow Cooker Southwestern Chicken Soup

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Slow Cooker Southwestern Chicken Soup is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Slow Cooker Southwestern Chicken Soup is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have slow cooker southwestern chicken soup using 18 ingredients and 4 steps. Here is how you can achieve that.

Composition needed to serve Slow Cooker Southwestern Chicken Soup:

  1. 3 pounds bone-in chicken pieces (I like dark meat - more flavor. :) )
  2. 6 cups water
  3. 1 small onion, cut into 1-inch pieces
  4. 6 cloves garlic, peeled and lightly crushed
  5. 2 medium carrots, cut into 1/2-inch thick pieces (I like to cut them big for slow cooking so they don't disintegrate and still retain some texture)
  6. 1 medium bell pepper, cut into 1-inch pieces (I happened to use the Hatch chilies I roasted the other day, but they're seasonal and sometimes hard to come by even when they're in season)
  7. 1 large stem celery, cut into 1/2-inch pieces
  8. 1 (15 oz.) can black beans, rinsed and drained (optional - I don't always care for beans in this soup - but add a 1/2 teaspoon kosher salt to the recipe if you add the beans)
  9. 1/2 a 15 oz. can of corn (or 1 cup frozen or fresh corn kernels)
  10. 1/2 a 15 oz. can of tomatoes
  11. 1/2-1 teaspoon cumin
  12. 1-2 teaspoons dried oregano
  13. 2 bay leaves
  14. 3-3.5 teaspoons kosher salt to start
  15. 1-1.5 Tablespoons fresh squeezed lime juice
  16. 1/4 cup chopped cilantro (optional for the cilantro haters, of course)
  17. 1 teaspoon fish sauce (optional, but recommended)
  18. optional garnish: fried tortilla chips or strips, chopped fresh chilies, onions, cilantro, avocado, and lime wedges

Directions to make Slow Cooker Southwestern Chicken Soup:

  1. Dump all but garnish ingredients into your slow cooker and give it a few good stirs.
  2. Cook on low for 7 to 9 hours, or high for 5 to 7, depending on how hot your slow cooker gets.
  3. It's always nice if you can give the soup a few gentle stirs throughout the cooking process, but if you can't manage that because you're out of the house, then you can give it a stir and adjust the seasoning as necessary as soon as you get home. This will give the soup some time to more evenly and thoroughly absorb flavor before you sit down to enjoy it.
  4. I like it with a little steamed rice, some chopped onions and cilantro on top, a good extra squeeze of lime, and a few lashings of Tapatío. :) - - Enjoy!

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