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Southwest Chicken Noodle Soup in a bowl with a spoon. Topped with lime wedges and cilantro. On a blue background.
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Slow Cooker Southwest Chicken Noodle Soup

Classic chicken noodle soup gets a kick of Southwest flavor! Full of chicken, green chiles, black beans, corn and flavorful spices.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Chicken + Poultry, Slow Cooker, Soup, Stew + Chili
Cuisine: Southwest
Keyword: chicken noodle soup, slow cooker chicken noodle soup
Servings: 6 servings
Author: Danae Halliday

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

Calories: 442kcal | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 1290mg | Fiber: 16g | Sugar: 6g