I was looking through my photo’s from last year and I realized I forgot to share this fabulous soup!

Slow Cooker Southwest Chicken Chili just can’t be forgotten… it’s feeling would be hurt, I’m sure 🙂

No, really.  We love this soup- is got a little bit of a kick but if you prefer a lot of kick then bump up the spicy level on the salsa… I used mild but the hot variety would take it up a couple more notches for sure.

Yield: 8

Slow Cooker Southwest Chicken Chili

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Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 3 chicken breasts
• 1 C mild salsa
• 2 C chicken broth
• 1 15.25oz can black beans, drained and rinsed
• 1 15.25oz can yellow corn
• 1 1.5oz taco seasoning packet (approx 1/4 cup)
• 1/4 cup light sour cream, for garnish
• 1 C sharp cheddar cheese, shredded

Instructions

1. Coat ceramic insert of slow cooker with cooking spray.
2. Preheat on high while you combine ingredients.
3. Add salsa, broth, beans, corn with juice, and taco seasoning into slow cooker and stir to combine.
4. Add chicken into broth.
5. Turn to low and cook 6 hours or on 3 hours on high.
6. Remove chicken breasts to large bowl, shred with 2 forks and return to soup; stir.
7. Serve with shredded cheese and a dollop of sour cream.
8. Enjoy!

The slow cooker is just about as good as it gets for winter time dinners.  I really love mine so much.  I love that you can just dump and go and when you walk in the door~ dinner is served!  It’s like magic.

I hope you had a wonderful weekend.  We are having this crazy amazing warm weather AND I must say I’m loving it 🙂

Happy Monday!

Much Love and Peace~

Ruthie