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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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Comments

  1. 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

  2. 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

    • 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. 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

  4. 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

  5. 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

  7. 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
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