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You are here: Home / Food / Crock Pot Spicy Chicken Soup

by Stacy  14 Comments

Crock Pot Spicy Chicken Soup

I’m just going to go ahead and tell you. I love soup. I’m so excited when it’s finally soup season! I would eat it all year long, but Barry prefers it when it’s cold outside. I caved and made this recently….and it turned out to be 90 degrees that day. By the time we were done with dinner we were sweating like pigs and had to go get the box fan. Oops? But it was worth it! Chock full of veggies and beans, it will fill your tummy up quickly and keep you nice and warm…..or nice and sweaty.
You’ll need pinto beans, cooked chicken, corn, tomatoes, chicken broth, green chilies, cumin, chili powder, and salt. This is a good time to use up chicken from your Crock Pot Baked Chicken. Speaking of, I need to make another one so I can have cooked chicken in the freezer. It’s always good to have on hand.
This is most definitely a “make ahead” meal. The night before you’re going to make this soup, you need to soak your beans. Rinse them and filter through them to make sure there aren’t any bad, shrively beans in there. Also check for rocks. I always thought my mom was paranoid about that – but then last week I found my first rock in a batch of lentils I was rinsing. Mama knows her stuff. Cover them with tons of water and let them soak overnight on the counter.
In the morning, drain the water off your beans. Bye, bye gas! Or at least that’s what they say. I’m a skeptic.
I’m a doofus. I forgot to add the spices to the photo…..and in this photo I also forgot to put the salt. Can you tell I’m tired? It has been a busy couple of weeks around the Myers house. I am looking forward to the winter slow down. It’s coming……..right? Anyway, we’re BIG fans of cumin. I put in two teaspoons of cumin and one teaspoon of chili powder. If you aren’t a huge fan of cumin, use two teaspoons of chili powder and one teaspoon of cumin. Got it?
Mix everything except the chicken up in your crock pot, cover it and cook on low for about 10 hours. It seems long, but I promise your stuff won’t be mushy. The beans need that long to get nice and soft.
About one hour before the soup is done, add the cooked chicken and put the lid back on. It’s already done, so you just want it to warm up and soak up some of those nice, spicy flavors in there. Yummo! Have I told you that I love soup?
Ten hours later and you have a nice, wholesome dinner ready to go. I served this with cheese toast and we were all happy…..and sweaty. It was hot. Have I mentioned that? Sorry honey!
 

Crock Pot Spicy Chicken Soup

  • 1 ½ cups dried pinto beans, sorted and rinsed
  • 2 cups chopped, cooked chicken
  • 2 cups frozen corn
  • 1 (14.5 oz) can tomatoes, diced
  • 1 ½ cups chicken stock
  • 1 (4.5oz) can diced green chiles
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  1. The night before you make the soup, rinse and look over beans. Cover with water and let soak overnight.
  2. In the morning, combine all ingredients, except the chicken, in your crock pot.
  3. Cover and cook on low for 8-10 hours.
  4. One hour before the soup is done, add the cooked chicken and put the lid back on.

Great leftovers!

This post is linked at Healthy2Day Wednesdays on Day2Day Joys, at Sunday Night Soup Night at Easy Natural Food, and at What’s On Your Plate on Good Cheap Eats.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

  1. Debbie @ Easy Natural Food says

    April 25, 2012 at 6:03 pm

    Yummy, this sounds really good, and I love the simplicity of it too! Maximum flavor and nutrition for minimum effort 🙂 Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

    Reply
    • Stacy says

      April 25, 2012 at 8:10 pm

      Simplicity is bliss. 🙂

      Reply
  2. Melissa says

    October 28, 2011 at 8:21 am

    I’ve made your shredded chicken and soaked my beans in prepration of making this yummy sounding soup. One question, do you add water to the pot in addition to the chicken stock? I’ve re-read your post a few times and I don’t see water in the recipe other than for soaking the beans which then gets drained before going in the crock. I’m worried there won’t be enough liquid for the beans to cook properly.

    Thanks!

    Reply
    • Stacy says

      October 28, 2011 at 11:30 am

      Melissa, I didn’t need any extra liquid because of the tomatoes and the frozen corn that thawed. But you could check it periodically and see if you needed to add any water. Or you could just go ahead and add some at the beginning if you wanted. 🙂 It’s a very forgiving soup.

      Reply
  3. Rachel @ day2day joys says

    September 26, 2011 at 12:40 pm

    I love soup also Stacy! I need to make chicken ahead of time & freeze it, I bet that would save me loads of time! Thank you for linking up at Healthy 2day Wednesdays! Sorry I have been out of the loop for a bit, we have moved houses! Hope you’ll join in this week!

    Reply
    • Stacy says

      September 26, 2011 at 1:38 pm

      I hope you enjoy your new house! 🙂 I hope you’ll post photos so we can see it.

      Reply
  4. Johnlyn says

    September 21, 2011 at 1:18 pm

    I don’t make soup often enough – I love it. Sounds similar to my husband’s white chicken chili recipe that he uses…will have to give this a shot as that’s a very popular recipe at our house.

    Reply
    • Stacy says

      September 21, 2011 at 2:09 pm

      I hope you enjoy it. 🙂 We’re a cumin-loving family!

      Reply
  5. [email protected] says

    September 16, 2011 at 11:49 pm

    I could TOTALLY have soup all year round, too–but my hubby is the same way! It’s still not quite cold enough for him here in NC to have it yet! I love soup because they really stretch the food budget! I love all these crock pot posts!

    Reply
    • Stacy says

      September 17, 2011 at 6:58 am

      Sounds like our husbands should get together. Ha, ha!

      Reply
  6. [email protected] says

    September 16, 2011 at 4:11 pm

    oh my goodness… now I’m hungry for this 🙂 The bags of beans I have purchased have warnings on them about rinsing, rocks & shriveled beans, lol ~

    Reply
    • Stacy says

      September 16, 2011 at 7:48 pm

      I guess I’ve been lucky then. 🙂

      Reply
  7. Christina says

    September 16, 2011 at 7:15 am

    Wow! You must have a skill for grabbing the bag of beans without a rock. Yesterday I opened my second bag ever to NOT contain a rock. 🙂

    Reply
    • Stacy says

      September 16, 2011 at 7:38 am

      I do have mad skills. 🙂 Ha, ha!

      Reply


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