Slow-Cooker Southwest Chicken Soup (w/bonus cornbread muffin recipe)

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I think Spring has finally arrived here in Houston, TX (I hope); but I see on the news that a bunch of you are still in the grips of Winter’s cold and unrelenting fingers so I thought I’d share a hearty and delicious dinner that will warm you up body and soul.  Umm – can you tell I love this soup?  Hehe.

I started out making a cheesy chicken crock-pot recipe that I saw online, but as I was gathering ingredients I thought cheese in the crock pot didn’t really sound like that great of a plan – so I just ran with it my creative juices and came up with this.  It was REALLY tasty.  I also baked a batch of Bacon-Jalapeno Cornbread muffins to go along with it.  I thought they were great, the rest of my people weren’t so convinced (darn cornbread haters – lol) but I’m going to share that recipe too, just in case you love cornbread and want to try them for yourself.  🙂

First up, lets set the slow-cooker to make this fabulous soup.  You’ll need a 5- or 6-quart slow-cooker for this recipe, or you can pare it down if it’s just one of two of you.

Slow-Cooker Southwest Chicken and Black Bean Soup

Slow-Cooker Southwest Chicken and Black Bean SoupIngredients

2 large boneless skinless chicken breast halves, about 1 lb. (or 4-5 thighs), cut into bite-sized pieces
1 medium onion, chopped
1 can black beans
1 can tomatoes (can use Mexican or Southwest style)
1 can Ro-Tel (canned tomatoes with green chilies)
2 – 3 cups of vegetable juice (I used V8)
2 tsp garlic powder
1 tsp cumin
1/2 tsp chipotle chili powder
1 tsp Mexican oregano (you can use regular but cut the measure at least by half because it’s not the same)
1 12 oz. pkg frozen corn
1 cup cubed cheddar cheese (optional)
1/2 cup torn or shredded cilantro (optional)


Add the first 10 ingredients to your slow-cooker, stir to mix well, and set to low. You may need more or less vegetable juice, add enough to cover the other ingredients.  Cook on low 4 – 6 hours until chicken is cooked through.  Add corn and continue cooking until corn is heated.  Serve with cheddar cheese cubes and torn cilantro for garnish.

In the interest of full disclosure, it’s really hard for me to write recipes for you.  I am a home canner and a lot of the ingredients that I use are items that I have prepared and canned in my own kitchen.  The volumes in my finished jars are going vary a bit from what you can buy in the super-market but in the past, I have used the items listed in the recipes with great success.  I am thinking of adding a few canning tutorials to this site in the future as I replenish my pantry.  I know your time is valuable and I’m honored that you visit here, so please comment and let me know whether that would be something of interest to you.  I want to write for you, so I’d be so grateful to hear from you first hand what YOU would like to read.  🙂

Now, onward and upward!  Let’s make those cornbread muffins!!

Bacon-Jalapeno Cornbread Muffins 
Many thanks to Marguerite at Cajun Delights for the inspiration for these muffins.

Bacon-Jalapeno Cornbread MuffinIngredients

1 1/2 cups cornmeal
2 1/4 tsp baking powder
1 1/2 tsp kosher salt
1/2 tsp poultry seasoning
1 1/2 cups buttermilk
1/3 cup butter, melted
1 large egg, beaten
1/2 cup sliced green onions
6 strips of bacon, fried crisp and crumbled


In a large bowl, combine dry ingredients.  Mix well.  Add buttermilk, egg, butter, green onions, jalapenos and crumbled bacon.  Stir to combine and let batter rest for at least 5 minutes.  In the mean time, preheat oven to 350 degrees F, and grease or paper line 12 muffin cups.  Fill each prepared muffin cup about 3/4 of the way full and bake 15 – 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

These are delicious HOT out of the oven with a generous slathering of butter; but if you can control yourself better than I can {{shame}}, serve alongside your soup as an extra utensil.  🙂  Enjoy!!

This post is being shared at Weekend Potluck #106.

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