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Slow Cooker Southwestern Chicken Soup cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Slow Cooker Southwestern Chicken Soup dishes that you just make.
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Ingredients for Slow Cooker Southwestern Chicken Soup:
- Provide 3 pounds - bone-in chicken pieces (I like dark meat - more flavor. :) )
- Provide 6 cups for water
- Give 1 of small onion, cut into 1-inch pieces
- Provide 6 cloves of garlic, peeled and lightly crushed
- You need 2 of medium carrots, cut into 1/2-inch thick pieces (I like to cut them big for slow cooking so they don't disintegrate and still retain some texture)
- Prepare 1 for medium bell pepper, cut into 1-inch pieces (I happened to use the Hatch chilies I roasted the other day, but they're seasonal and sometimes hard to come by even when they're in season)
- Give 1 large stem celery, cut into 1/2-inch pieces
- Provide 1 (15 oz.) can black beans, rinsed and drained (optional - I don't always care for beans in this soup - but add a 1/2 teaspoon kosher salt to the recipe if you add the beans)
- Prepare 1/2 a 15 oz. can of corn (or 1 cup frozen or fresh corn kernels)
- You need 1/2 of a 15 oz. can of tomatoes
- Give 1/2-1 teaspoon of cumin
- Get 1-2 teaspoons - dried oregano
- Give 2 of bay leaves
- Prepare 3-3.5 teaspoons of kosher salt to start
- Make ready 1-1.5 Tablespoons - fresh squeezed lime juice
- Require 1/4 cup chopped cilantro (optional for the cilantro haters, of course)
- Prepare 1 teaspoon fish sauce (optional, but recommended)
- Prepare for optional garnish: fried tortilla chips or strips, chopped fresh chilies, onions, cilantro, avocado, and lime wedges
Slow Cooker Southwestern Chicken Soup making process:
- Dump all but garnish ingredients into your slow cooker and give it a few good stirs.
- Cook on low for 7 to 9 hours, or high for 5 to 7, depending on how hot your slow cooker gets.
- It's always nice if you can give the soup a few gentle stirs throughout the cooking process, but if you can't manage that because you're out of the house, then you can give it a stir and adjust the seasoning as necessary as soon as you get home. This will give the soup some time to more evenly and thoroughly absorb flavor before you sit down to enjoy it.
- I like it with a little steamed rice, some chopped onions and cilantro on top, a good extra squeeze of lime, and a few lashings of Tapatío. :) - - Enjoy!
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