Southwestern Style [Crock-Pot] Soup

I don’t know how I haven’t already posted this soup…because it is probably the easiest recipe in the history of the world and I literally make it all the time.  And I have about a gazillion pictures of it.

It’s one of those meals that taste like they’re super complicated but are actually embarrassingly simple.  And, I don’t care if it’s 95° out, this soup makes an almost weekly appearance in our house.  Even my “soup isn’t a real meal” anti-soup hubby loves it.  Me, I really just love it because it’s like taco night without cleaning a thousand ramekins =)



  • 2 chicken breasts
  • 1½ cups black beans (or 1 can)
  • 1 cup frozen corn
  • 1 can diced tomatoes
  • 1 32 oz. box chicken or vegetable stock
  • 1 serving DIY taco seasoning (or 1 packet)
  • toppings: avocado, cheddar cheese, crushed tortilla chips


  • throw everything into the crock pot (except toppings) on low for 5 hours
  • remove chicken, shred, and return to soup
  • serve in bowls with crushed tortilla chips, cheddar, and sliced avocado

Picky husbands require that their chips be sprinkled on top to avoid getting soggy.  I prefer layering the bottom of the bowl with chips and cheese, then top with hot soup and fresh avocado.  It’s like a giant bowl of melted nachos.  To each his own, I guess.



9 thoughts on “Southwestern Style [Crock-Pot] Soup

  1. I hate all the bowls that taco night produces! If you’re interested, I’d love for you to share a post the weekly blogger link up I host on Tuesdays. All you need is the URL of a post you’d like to share, and it’s a great way to network! I wrote up a better explanation on my main menu under ‘Tell em Tuesdays’ if you’d like more info.


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