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. Of course when I originally made these recipes it was close to 90 degrees, but luckily I stuck the leftovers of this Slow Cooker Southwest Chicken Noodle Soup in the freezer and I was so glad I did.
My husband was out of town for a couple days last week so it gave me an opportunity to do some major house cleaning. Not that cleaning the house was how I wanted to spend my Saturday, but I finally took care of some of the projects I was dreading.
Cleaning the soap scum and hard water off the shower door, cleaning the gross black stuff out of the window sills, dusting the ceiling fans, and my favorite, wiping down the kitchen cabinets to get the grease residue off of them. I know you’re totally jealous of all the fun I was having.
By the time I finished having all that fun on Saturday, I was too tired to make anything for dinner. Instead of hitting up the Whole Foods salad/hot food bar I reheated the leftovers of this Slow Cooker Southwest Chicken Noodle Soup. It really hit the spot and I didn’t have to make myself look presentable enough to go out in public.
This is a slow cooker soup so it’s incredibly easy to make. Just throw the ingredients in the slow cooker, go clean your house and when you’re done it will be ready…just kidding. Seriously though, it’s easy and one of those satisfying, healthy dinners I like to make too.
Along with the obvious ingredients, (chicken and noodles) 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!
- 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, rinsed and drained
- 1 cup frozen corn, defrosted
- 2 cups uncooked egg noodles, I used whole wheat
- Chopped cilantro for garnish
- 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.
Amount Per Serving: Calories: 442Total Fat: 5gSaturated Fat: 1gCholesterol: 55mgSodium: 1290mgFiber: 16gSugar: 6gProtein: 33g