Slow Cooker Southwest Chicken Soup

Slow Cooker Southwest Chicken Soup

makes 6-8 servings

1 tablespoon olive oil

1 cup chopped scallions

1/2 cup chopped red bell pepper (about 1/2 medium pepper)

1 tablespoon finely minced jalapeño

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon fine sea salt

1/2 teaspoon red pepper flakes

4 cups low-sodium (or homemade) chicken broth

1 can diced fire-roasted tomatoes with roasted garlic (and juices)

3 cups pre-cooked shredded chicken

1 can black beans

1 cup frozen corn kernels

fresh cilantro, for garnish

1. Heat the olive oil over medium-high heat in a medium skillet. Add the scallions, chopped red pepper, and jalapeño and sauté until softened, 5-7 minutes. Stir in the chili powder and cumin and cook until fragrant, about 1 minute.

2. Add the cooked vegetables to the bowl of a slow cooker. Stir in the salt and red pepper flakes.

3. Stir in the chicken broth, fire-roasted tomatoes, and cooked chicken. Place the lid on the slow cooker and cook on high for 2 hours or low for 4 hours.

4. Stir in the black beans and frozen corn kernels. Cook on high for an additional 30 minutes.

5. Garnish each serving with fresh cilantro and serve.

To make on the stovetop, replace the skillet in step one with a medium stock pot. After sautéing the vegetables, add the rest of the ingredients through the shredded chicken to the stock pot and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the black beans and corn kernels and simmer until warmed through, 5-10 minutes.