Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

southwestern crock pot chicken soup

(1 rating)
Teekay avatar
Recipe by
Theresa K
@Teekay
colorado springs, CO

Just an inventive creative day and this soup was made. (Okay, Chicken quarters were on sale and I needed to make them ASAP so they wouldn't go bad) Since then and gallons later a few tweaks have made this a family favorite. PLEASE NOTE, THE USE OF THE BONES IS ALL IMPORTANT OR THE FLAVOR IS NOT THE SAME.

►
(1 rating)
yield 6 -8
prep time 1 Hr
cook time 9 Hr
method Slow Cooker Crock Pot

Ingredients For southwestern crock pot chicken soup

  • 6 to 8
    chicken thigh quarters
  • water to cover
  • 2
    chicken bouillon cubes
  • 2 lg
    russet potatoes (cut in large chunks)
  • 4 clove
    garlic grated
  • 1 can
    green chilis diced (small can) or 3 fresh roasted ones
  • 1 md
    onion
  • 1 bunch
    cilantro, fresh
  • 3
    roma tomatoes
  • 1/3 c
    dry chopped onion
  • 1/2 c
    fresh collard greens chopped
  • 1 pkg
    green chili or jalapeno flavored sour cream
  • 1 c
    shredded cheddar
  • heavy black pepper upon serving, fresh cracked best

How To Make southwestern crock pot chicken soup

  • 1
    Remove skins and fatty deposits form the chicken quarters. It is important that the bone is included for the rich flavor. Pack as many as possible in the crock pot. Add water to cover and add the bouillon. Cook on high for 6 or 7 hours. The meat should easily just fall off the bone. Use a strainer to remove all chicken and loose bones. Pick through and remove bones when it has cooled down, put chicken aside.
  • 2
    Peel and quarter the potatoes, add more if wanted :) Add in the garlic and dry onions. Let cook until potatoes have softened, about 45 minutes.
  • 3
    Add back the chicken, the chopped cilantro, petite diced tomatoes, diced onion, can of green peppers. Toss in the collard greens. Simmer at least another half hour.
  • 4
    Just before serving, remove a couple of cups of the soup to cool down. Then mix in the sour cream and mix well when adding it back to the soup mix, if it curdles, it still tastes good. Add the Cheddar cheese and it is ready to serve. Be sure to pepper heavily when serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT