Southwest Crockpot Chicken Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 cup chopped onion
- 2 tablespoon butter
- 1/4 cup chopped red pepper
- 48 ounces chicken broth
- 1/2 left-over southwest chicken see southwest crockpot chicken recipe
- 1 small thai pepper optional
- 1/2 cup uncle ben's roasted chicken and wild rice
- 2/3 cup cup
- Carbohydrate 3.24909750105396 g
- Cholesterol 180.264846937694 mg
- Fat 38.6148725158696 g
- Fiber 1.18773336683997 g
- Protein 42.7953082896079 g
- Saturated Fat 12.3249805659265 g
- Serving Size 1 1 Serving (248g)
- Sodium 187.590662705466 mg
- Sugar 2.06136413421399 g
- Trans Fat 3.27735991555832 g
- Calories 538 calories
In a medium sauce pan add butter and melt over medium heat. Add onions, red bell pepper (and if opting to use thai pepper add it). Sauté until onions are translucent. While sautéing the veggies; skin, debone and chop the chicken into small pieces. Add chicken to pot and heat. Pour in the chicken broth; add rice and corn. Once the broth is warm reduce heat to a simmer. Often there is a significant amount of the southwest spice on the chicken meat so I don’t need to add any additionally seasoning. But you never want bland soup so after simmering for a about 20 minutes I taste it and then add any additional seasoning. Options may include, garlic powder, salt, pepper, paprika, cumin. Just remember you can always add more but can’t take anything away so add seasoning a dash at a time. Continue cooking until rice is done and flavors have blended. Around 20-30 minutes total.
