Spicy Crock Pot Chicken Soup With Vegetables Recipe

Recipe By Slurrp

This spicy crock pot chicken soup with vegetables is a hearty and flavorful dish that is perfect for chilly days. The combination of tender chicken, a medley of vegetables, and a spicy kick from the seasonings creates a comforting and satisfying soup. The slow cooking process allows the flavors to meld together, resulting in a rich and delicious broth. Serve this soup with crusty bread for a complete and filling meal.

4.4
21 Rating -
Rate
Non Vegdiet
6hr 15minstotal
15minsPrep
6hr Cook
6hr 15m.total
15m.Prep
6hr Cook
Spicy Crock Pot Chicken Soup With Vegetables
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ingredients serve

Ingredients for Spicy Crock Pot Chicken Soup With Vegetables Recipe

  • 0.38 pound Boneless, Skinless Chicken Breasts
  • 1/4 Onion, Diced
  • 1/2 Carrots, Peeled And Sliced
  • 1/2 Celery Stalks, Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 can Diced Tomatoes, Undrained
  • 1 cup Chicken Broth
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Chili Powder
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 cup Frozen Corn
  • 1/4 cup Canned Black Beans, Rinsed And Drained

Directions: Spicy Crock Pot Chicken Soup With Vegetables Recipe

Cooking Directions

  • STEP 1.In a crock pot, combine chicken, onions, carrots, celery, garlic, diced tomatoes, chicken broth, cumin, paprika, chili powder, salt, and pepper.
  • STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
  • STEP 3.Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
  • STEP 4.Add the frozen corn and black beans to the soup. Stir well and cook for an additional 30 minutes on low heat.
  • STEP 5.Taste and adjust the seasoning if needed. Serve hot with your favorite toppings, such as chopped cilantro, sour cream, or shredded cheese.

Cooking Tips

  • For extra heat, add a diced jalapeno or a pinch of cayenne pepper to the soup.
  • You can customize the vegetables in this soup by adding or substituting with your favorites, such as bell peppers or zucchini.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the soup during the last 30 minutes of cooking.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop or in the microwave until heated through.
  • Serve the soup with a side of crusty bread or cornbread for a complete meal.
Nutrition
value
419
calories per serving
20 g Fat37 g Protein21 g Carbs8 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    37g
  • Carbs
    21g
  • Fiber
    8g

MacroNutrients

  • Carbs
    21g
  • Protein
    37g
  • Fiber
    8g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    124mg
  • Iron
    4mg
  • Vitamin A
    932mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    85mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    39mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    94mg
  • Manganese
    < 1mg
  • Phosphorus
    343mg
  • Selenium
    35mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp