If you’ve never made any of my recipes before, start with this one. This one is a keeper. My Southwest Chicken Soup is a family favorite that’s been around for years. In fact, this is one of the first recipes I shared on a cooking blog I had maaaany many years ago, maybe 8 or 9 years ago now?! Anyway, like I was saying – this recipe is one of my all time favorites. It’s warm, hearty, and cooks in the crockpot while you’re away doing all the things. I forgot to mention that it’s 0 (ZERO!!) WW SmartPoints on the Blue plan. The Blue plan wasn’t around when I first came up with this soup so the zero points is just a major perk.
The best thing about this soup is that you literally just throw a bunch of stuff into a crockpot and come home to the most delicious homemade soup in the world. My favorite thing to do is prep the crockpot at night before bed and leave it in the fridge overnight. In the morning I just pull it out and set it to cook before walking out the door.
Since the soup is zero points you can really have fun with the toppings! I love to top it with avocado and Greek yogurt and serve something on the side for dipping. Corn thins, tortilla chips, or cornbread are some of our favorites! The recipe makes a huge pot of soup so you’ll have plenty to serve for easy meals throughout the week plus it freezes so well – I usually freeze half in single serve portions for easy lunches when I’m in a pinch.
My Crockpot Southwest Chicken Soup is 0 Blue WW SmartPoints regardless of how you divide it. I usually divide mine into 8 hearty servings which is 5 WW SmartPoints on the Green plan. Enjoy!
- 4 chicken breasts (~ 2 lbs, no need to thaw if they are frozen)
- 28 oz can diced tomatoes
- 8 oz can tomato sauce
- 4 oz can diced green chilies
- 15 oz can low sodium chicken broth
- 15 oz can black beans, rinsed and drained
- 15 oz can red or pinto beans, rinsed and drained
- 15 oz can corn, drained
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- ½ tsp paprika
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp oregano
- pinch of crushed red pepper
- Put all ingredients except for chicken into a crock pot. Stir well.
- Add chicken breast and cover with the mixture.
- Cook on high heat for 4 hours or low heat for 6-8 hours, until the chicken shreds easily.
- Remove chicken from crock pot, shred, and return to the soup.
- Serve as desired - have fun with toppings!
1/8 of the recipe is 5 WW SmartPoints on the Green plan.
Topping suggestions: avocado, greek yogurt or sour cream, shredded cheese, green onions, cilantro, corn bread, tortilla chips, corn thins.
The nutritional info shown is for ⅛ of the recipe.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
*Spice mixture is adapted from a homemade taco seasoning recipe on Allrecipes.com
I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation!
Is it low heat for the 6-8 and high for 4? It is flip flopped in your directions.
I fixed it – thanks! =)