Spicy Southwest Chicken Potato Crockpot Soup
6 h 15 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 6 h | 6 h 15 min |
Introduction
This spicy Southwest chicken potato crockpot soup is cozy, bold, and loaded with hearty chunks of chicken and tender red potatoes.
Fire-roasted tomatoes, green chiles, and warm spices give it a smoky, restaurant-style Southwest flavor with almost no hands-on work.
It’s an easy, set-it-and-forget-it dinner that’s perfect for busy weeknights, game days, or chilly evenings at home.
Ingredients (4 servings)
Ingredients:
Toppings (Optional)
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How to Make Spicy Southwest Chicken Potato Crockpot Soup
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Prep the ingredients
Wash and dice the red potatoes into small, even cubes so they cook through quickly and stay tender.
Dice the onion, measure the corn, and open all cans so everything is ready to go.
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Load the slow cooker
Place the chicken thighs in the bottom of the slow cooker in a single, mostly even layer.
Add the diced potatoes, onion, corn, tomatoes with juices, and green chiles on top of the chicken.
Pour in the chicken broth, then sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper.
Give everything a gentle stir so the spices distribute, but keep the chicken mostly on the bottom.
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Slow cook the soup
Cover and cook on Low for about 6 to 7 hours, until the chicken is very tender.
For a faster option, cook on High for 3 to 4 hours, watching that the potatoes do not overcook.
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Shred the chicken and finish the flavor
Use tongs to pull the cooked chicken thighs onto a plate or cutting board.
Shred the chicken with two forks into bite-size pieces, then return it to the slow cooker.
Stir in the fresh lime juice, taste the broth, and adjust salt, pepper, or chili powder if needed.
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Serve with toppings
Ladle the soup into bowls, making sure each serving gets plenty of potatoes, chicken, and corn.
Top with diced avocado, fresh cilantro, and a handful of shredded cheese, if you like a creamy, melty finish.
Serve hot with warm tortillas or crusty bread on the side for dipping.
Substitutions
- Use boneless, skinless chicken breasts instead of thighs
- Chicken breasts stay leaner and shred nicely, though the soup will taste a little lighter and less rich.
- Use sweet potatoes instead of red potatoes
- Sweet potatoes add natural sweetness and a creamier texture that balances the smoky spices really beautifully.
- Use black beans instead of corn
- Black beans give extra protein and a hearty bite, turning the soup into more of a chili-style bowl.
Tips
- Brown the chicken for deeper flavor
- If you have time, quickly brown the thighs in a skillet first for extra caramelized flavor and richer tasting broth.
- Adjust thickness with potatoes
- For a thicker soup, mash some of the cooked potatoes right in the crockpot and stir them back into the broth.
- Control the heat level
- Use mild green chiles and less chili powder for a gentle kick, or add cayenne for more spice.
- Layer toppings for texture
- Add creamy toppings like avocado and cheese, then finish with cilantro and extra lime for bright, fresh contrast.
- Cool before storing
- Let the soup cool slightly, then refrigerate in shallow containers so it chills quickly and stays food-safe.
Nutrition Facts *
| Energy | 309 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 5 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen chicken in the slow cooker for this soup?
- It is safest to thaw the chicken completely in the fridge before adding it to the slow cooker. Starting with frozen chicken can keep it too long at unsafe temperatures while the crockpot heats up.
- How can I make this soup creamier?
- Stir in a splash of half-and-half or heavy cream at the end, after the soup has finished cooking. You can also melt shredded cheese directly into hot bowls for a thicker, cheesy texture.
- What if my soup tastes bland?
- First, add a pinch more salt, since salt helps wake up all the smoky Southwest flavors. Then bump up the chili powder, cumin, and lime juice a little at a time, tasting between each addition.
- Can I make this soup ahead for meal prep?
- Yes, this soup keeps well for about 3 to 4 days in the fridge in sealed containers. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens.
- How can I make this less spicy for kids?
- Skip the green chiles, cut the chili powder in half, and use mild fire-roasted tomatoes if available. Serve sliced avocado, shredded cheese, and a dollop of sour cream to mellow any remaining heat in their bowls.
Serving Suggestions
This spicy Southwest crockpot soup brings cozy comfort to the table with very little hands-on work.
Pair it with warm tortillas, extra lime wedges, and plenty of shredded cheese on the side for build-your-own bowls.
Reviews
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Josephine, Milton: So good! Everyone asked for seconds!
: Love hearing that, Josephine, and seconds are the best sign it hit the spot! 😊
Made this recipe? How did it go?
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