Spicy Southwest Chicken Potato Crockpot Soup
6 h 15 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
This spicy Southwest chicken potato crockpot soup is my set-it-and-forget-it comfort with attitude, loaded with smoky green chiles, fire-roasted tomatoes, and juicy chicken thighs so the broth actually sings.
Perfect for busy weeknights, meal prep, or game day, it eats like a chili meets chicken soup hybrid, finished with bright lime and a cool avocado-cilantro topper.
Ingredients (6 servings)
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Ingredients:
- 1 lb boneless, skinless chicken thigh boneless, skinless chicken thighs 1 lb
- 2 cups red potatoes, diced red potatoes 0.62 lb
- 1 can (14 oz) fire-roasted diced tomatoes (with juices) fire-roasted diced tomatoes 1 can (14 oz)
- 1 small yellow onion, diced yellow onions 0.21 lb small
- 1 cup frozen corn kernels (or fresh) frozen corn kernels 0.32 lb
- 1 can (4 oz) fire-roasted diced green chiles fire-roasted diced green chilies 14.29 oz (4 oz)
- 4 cups chicken broth chicken broth 32 fl oz
- 1 tsp chili powder chili powder 0.08 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 1 lime, juiced lime 1 ct
Toppings (Optional)
- avocado avocado 1 ct
- fresh cilantro leaves fresh cilantro leaves 0.25 oz
How to Make Spicy Southwest Chicken Potato Crockpot Soup
-
Prep the produce
Dice the red potatoes into 1/2 inch cubes and keep them similar in size so they cook evenly.
Dice the onion and keep corn ready to go.
Open the tomatoes and green chiles so you are not wrestling cans with chickeny hands.
-
Optional flavor boost on the stove
Heat 1 tablespoon neutral oil in a skillet over medium and sauté the onion with a pinch of salt for 3 to 4 minutes until translucent.
Stir in the chili powder, cumin, and smoked paprika for 30 seconds to bloom the spices.
Transfer everything to the slow cooker, scraping in the oily spice goodness.
-
Load the slow cooker
Add chicken thighs, potatoes, tomatoes with their juices, corn, green chiles, and chicken broth to the crock.
Season with the salt and black pepper.
If you skipped the skillet step, sprinkle the spices over the top now.
-
Cook low and slow
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the chicken shreds easily and potatoes are tender.
Do not repeatedly open the lid or you will lose heat and time.
-
Shred and finish
Lift out the chicken, shred with two forks, then return it to the pot.
Stir in the lime juice and taste.
Add a pinch more salt and chili powder if it needs more swagger.
-
Adjust thickness to your liking
For a heartier texture, lightly mash some potatoes against the side of the crock and stir.
For a silkier body, blend 1 cup of the soup in a blender and return it to the pot.
-
Serve with toppings
Ladle into bowls and top with diced avocado and chopped cilantro.
Shredded cheese is fantastic here, especially a sharp cheddar or pepper jack for extra heat.
Add tortilla chips or a drizzle of hot sauce if you want more crunch or kick.
Substitutions
- Chicken thighs -> chicken breasts
- Swap thighs for boneless, skinless breasts and cook on Low about 4 to 5 hours so they do not dry out. The flavor will be a bit lighter and less rich, but the lime and spices keep it bright and satisfying.
- Red potatoes -> Yukon Gold or sweet potatoes
- Yukon Gold keeps a creamy bite that holds shape nicely, while sweet potatoes bring a subtle sweetness that plays well with the smoky spices and chiles. Either way, the soup stays chunky and cozy.
- Fire-roasted tomatoes -> regular diced tomatoes plus extra smoked paprika
- Use regular diced tomatoes and add an extra 1/4 teaspoon smoked paprika to mimic the charred depth. You will still get that roasty vibe without hunting down a specific can.
Tips
- Bloom spices for real depth
- A quick 30 seconds in hot oil unlocks the chili powder, cumin, and paprika so the soup tastes layered instead of flat.
- Salt smart with broth
- Broths vary in sodium, so start with the listed salt and adjust after the chicken is shredded and lime is in. The acid lifts flavor and can make you think it needs less salt.
- Dice potatoes evenly
- Keep cubes at 1/2 inch so they cook through at the same pace and you do not end up fishing out stubborn hard pieces.
- Finish with lime at the end
- Citrus added early fades during a long cook. Add it at the finish for a clean, bright pop that cuts through the richness.
- Charred corn bonus
- If you have a grill, char the corn on the cob or a thawed slab of frozen kernels on a screaming hot skillet and fold it in at the end for smoky crunch.
- Bouillon backup
- If your broth tastes weak, dissolve 1/2 a chicken bouillon cube or 1 teaspoon bouillon powder into the hot soup for extra body and savoriness.
Nutrition Facts *
| Energy | 274 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 9 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup is too thin. How do I thicken it without cream?
- Mash some potatoes right in the crock or blend a cup of the soup and stir it back in. Both methods add body without changing the flavor.
- It is not spicy enough. What can I add at the end?
- Stir in chipotle hot sauce, a pinch of cayenne, or minced canned chipotle in adobo. Add in small amounts, taste, and build heat gradually.
- The potatoes are still firm after the cook time. What went wrong?
- The dice may be too large or your cooker runs cool. Keep the lid on and give it another 30 to 60 minutes, or switch to High, and aim for 1/2 inch cubes next time.
- Can I start with frozen chicken?
- Do not use frozen chicken in a slow cooker because it can sit too long in the temperature danger zone. Thaw in the fridge overnight before cooking.
- Can I make this on the stovetop or in an Instant Pot?
- Stovetop: simmer covered for about 35 to 45 minutes until potatoes are tender, then shred chicken. Instant Pot: 10 minutes at High Pressure with quick release, shred, then simmer on Saute to adjust thickness.
- How do I keep avocado from browning on leftovers?
- Dice avocado to order and toss with lime juice and a pinch of salt. Store any cut avocado tightly wrapped with plastic pressed on the flesh in the fridge for a day.
Serving Suggestions
Bowls love a little drama, so hit them with avocado, cilantro, and a serious snowfall of shredded pepper jack or sharp cheddar for creamy heat and salty snap.
If you want extra swagger, swirl in a spoon of canned chipotle adobo and serve with warm tortillas or cornbread, and save leftover broth to cook rice that tastes like it got kissed by the Southwest.
More pairings:
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