Now that Fall is just around the corner, I thought it would be nice to share with you all one of my favorite slow cooker soup recipes. Those of you who know me, know that I use my slow cooker at least three times a week. It’s a life saver for those days that I really don’t want to cook, but still need to, and nights that I work, but still want to have dinner ready for Trev.
A lot of the recipes I make in my slow cooker require little prep which makes them great time savers. However, this is not one of those recipes. 😉 Don’t fret though, your tastebuds will thank you for the extra time you spent pan roasting the veggies!
Now this recipe makes a bunch, so prepare to invite someone over for dinner or you can freeze your leftovers to heat them up on football Sunday. We’re talking about a gallon of soup. It’s a lot.
Here’s what you need:
- 1 lb chicken breasts (I happened to have some Market Pantry Garlic Herb frozen ones, but use whatever you’ve got. I thawed mine first, of course)
- 1 quart chicken stock
- 1 can Ro-tel
- 1 can petite diced tomatoes
- 1 can black beans
- 1 can great northern beans
- 2 garlic cloves, minced
- 1 onion, thinly sliced
- 1 poblano pepper thinly sliced
- 1 can southwest corn
- 1/2 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 tbsp kosher salt
- 1 16 oz carton sour cream
The first thing you’re going to want to do is either spray the inside of your slow cooker with nonstick spray or use a Crock Pot liner. Next add your chicken breasts, spices, salt, and garlic and turn on high. Set your slow cooker for 7 hours.
Once your chicken has been cooking for about 5 1/2 hours you can go ahead and start pan roasting your veggies. To begin, drain your southwest corn and add it to a nonstick pan with your olive oil. Cook it over medium low heat until it begins to get nice and caramelized. Low and slow is the key to getting all that sweetness to come out. Once your corn is beautifully browned you can add it to your chicken in the slow cooker. No need to stir yet, just dump it on top.
Next, using the same pan you roasted the corn in add your sliced onion and pepper. Cook them over medium heat until your onion starts to blister, then reduce heat and continue roasting for another 15 minutes or so.
Once your onion/pepper mix has finished roasting add it to your corn and chicken and give everything a good stir. At this point, your chicken will be so tender it will basically shred itself as you stir. This is good! That’s what we want.
Now, add your stock, beans, and tomatoes to the slow cooker and stir well until everything is incorporated. Next, open up your sour cream and add about half of the carton to your soup, reserving the rest for garnish. Once the sour cream is mixed in, cover your soup until your timer goes off. It should have about 45 min left to simmer.
When you’re ready to serve, dish out your soup with a dollop of sour cream and a chunk of cornbread.
It’s tasty y’all- you’ll be going back for seconds!