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Classic chicken noodle soup gets a kick of Southwest flavor! Full of chicken, green chiles, black beans, corn and flavorful spices. You’ll love this hearty and easy to make Slow Cooker Southwest Chicken Noodle Soup.
Happy Monday! After the cold, gloomy week we had for most of last week, I decided it was time to get some new soup recipes up on the blog. A few of my favorites are my slow cooker chicken tortilla soup, turkey noodle soup, creamy chicken noodle soup and now this slow cooker Southwest chicken noodle soup.
This is a slow cooker soup so it’s incredibly easy to make. Just throw the ingredients in the slow cooker and in 5-6 hours dinner will be ready. I love how hearty this soup is. The flavors remind me of my chicken enchilada soup.
Along with the obvious ingredients, shredded chicken and egg noodles, it is chicken noodle soup after all, you’ll also find black beans, corn, fire roasted tomatoes, green chiles and a generous amount of Southwest spices.
The black beans, corn and noodles are all added in towards the end because you don’t want them getting overcooked.
A little tip if you plan to freeze this soup like I did. Cook the noodles separately and add them only to what you plan on eating that night. Noodles don’t freeze very well, especially egg noodles which is what is used in this recipe. Enjoy!
Slow Cooker Southwest Chicken Noodle Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, rubbed between the palms of your hands
- 1/2 teaspoon coriander
- Kosher salt and fresh ground black pepper to taste
- 2 cloves garlic, grated
- 1 cup diced yellow onion
- 14.5 ounce can fire roasted diced tomatoes
- 4 ounce can diced green chiles
- 4 1/2 cups low sodium chicken broth
- 1 cup salsa verde
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen corn, defrosted
- 2 cups uncooked egg noodles
- Chopped cilantro for garnish
Instructions
- Place all of the ingredients through the salsa verde in the slow cooker and set on medium heat for 5-6 hours depending on how fast yours cooks.
- When the time is up remove the cooked chicken onto a plate. Add in the black beans, corn and egg noodles and turn the heat up to high. Cover and cook another 10 minutes or until the noodles are tender.
- While the noodles cook shred the chicken. Add the chicken back into the slow cook and stir everything until combines. Serve topped with chopped cilantro if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
