Best Fiesta Chicken Soup Crock Pot Recipes

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FIESTA CHICKEN SOUP - CROCK POT



Fiesta Chicken Soup - Crock Pot image

A slightly spicy recipe that I created quite by mistake. I was making another recipe when I realized I had added too much tomato juice and didn't have enough beans to complete it. A few other changes and there you go.

Provided by Jadelabyrinth

Categories     Chicken Breast

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 lbs chicken breasts, thawed or fresh
1 (19 ounce) can kidney beans, drained
1 (15 ounce) can chili beans, mexican style
3 (6 ounce) cans reduced-sodium tomato juice
1 (15 ounce) can diced tomatoes with green chilies, drained
1 cup celery, chopped
1 cup carrot, sliced
1 cup onion, chopped
1 cup frozen corn
2 garlic cloves, minced
2 bay leaves
2 teaspoons beef bouillon granules
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 teaspoon dried sage, crushed
1/2 teaspoon paprika

Steps:

  • Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
  • Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
  • Remove and discard bay leaves. Enjoy!

Nutrition Facts : Calories 648.9, Fat 22.5, SaturatedFat 6.4, Cholesterol 145.4, Sodium 1104.5, Carbohydrate 50.7, Fiber 11.1, Sugar 7.6, Protein 61.4

CHICKEN FIESTA SOUP



Chicken Fiesta Soup image

Fill up the crockpot with the ingredients -- come home to a great aroma. Don't let the long list of ingredients stop you from trying this.

Provided by Bobbie

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breasts (cooked and shredded)
1 (14 1/2 ounce) can stewed tomatoes, drained
2 (4 ounce) cans chopped green chilies
1 (28 ounce) can enchilada sauce
chicken broth
1 cup onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon pepper
1 teaspoon salt
1/4 cup minced fresh cilantro (incude the stems)
1 cup frozen corn
1 yellow squash, diced
1 zucchini, diced
8 tostadas, crumbled
8 ounces shredded cheddar cheese

Steps:

  • Combine all ingredients in crockpot except the tostada shells and cheese.
  • Cover and cook on low for 8 hours.
  • To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese.
  • Preparation time does not include the time to cook the chicken breasts.
  • Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.

Nutrition Facts : Calories 303.6, Fat 11.7, SaturatedFat 6.5, Cholesterol 67.6, Sodium 1532.7, Carbohydrate 27.4, Fiber 4.7, Sugar 12.3, Protein 24.6

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