5 from 2 votes

Slow Cooker Southwest Chicken & Rice Soup

Slow Cooker Southwest Chicken and Rice Soup is hearty and satisfying comfort food made with pantry staples! It has big flavor and is loaded with tender chicken, rice, veggies and southwest spices.

Southwest chicken and rice soup in a white slow cooker with a ladle


The cooler weather is here to stay for a bit and you know what that means? Soup season! I’m all about easy and delicious soups. Cabbage Roll Soup is a staple around here!

I keep my Crockpot situated on the countertop for easy access since I make soups a few times a week. This Southwest Chicken and Rice Soup is one of my favorites. It has minimal prep time and only needs to slow cook for about 4 hours. 

Did I mention how yummy it is? If you enjoy a hearty soup with lots of savory flavor, you’ll love this simple recipe.

Ingredients

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    You might already have most of these ingredients right now in your kitchen. The only ingredient I didn’t have was the jalapenos and green pepper.

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    Here is what you’ll need to make this soup.

    • Boneless, skinless chicken breasts: You can use another cut of cooked chicken if you like. I prefer white meat and always have chicken breasts so that’s why I used it.
    • Onion: Yellow onions are my favourite. 
    • Green pepper: I have a helpful post on the best way to chop a bell pepper.
    • Jalapeno: Make sure to wear kitchen gloves and don’t rub your eyes right after chopping these spicy peppers.
    • Garlic
    • Chili powder
    • Cumin
    • Chicken broth
    • Diced tomatoes
    • Frozen corn: You could also use canned corn if you like.
    • Long grain white rice: I use Uncle Ben’s converted long grain white rice. You could use Minute Rice as well. 
    • Lime juice: Fresh or bottled lime juice is fine.
    • Salt and pepper

    The FULL recipe card with measurements and instructions is found at the bottom of the post.

    ingredients to make the soup

    How to Make

    1. Add all ingredients except the rice to a 6 quart slow cooker and stir to combine.
    2. Cover and cook on HIGH for 4 hours.
    3. Towards the end of the cooking time, cook the rice according to package directions. Add to soup mixture at the end of the cooking time and stir together.
    4. Towards the end of the cooking time, cook the rice according to package directions. Add to soup mixture at the end of the cooking time and stir together.
    southwest chicken and rice prep

    Helpful Kitchen Tools

    These kitchen tools will help you make this recipe.

    How to Store

    If you have any leftover soup, let it first come to room temperature. Ladle into covered containers and store in the fridge for up to three days.

    You can reheat the soup in the microwave or on the stovetop. You may need to add a little broth or water if it’s really thick. It will thicken as it cools.

    A black ladle with southwest chicken and rice soup

    Can I freeze this soup?

    Yes, you can freeze this soup. Make sure it comes to room temperature first. Then add the soup to either plastic freezer bags or freezer safe containers. Store in the freezer for up to three months.

    meal planning binder image

    Substitutions

    • Use another cut of chicken (chicken thigh meat or legs is good) instead of the chicken breasts.
    • Use leftover turkey instead of the chicken. This is an excellent way to use up those holiday leftovers!
    • Use brown rice instead of white rice.
    • Leave out the rice altogether to make a low carb soup.
    • Not a big fan of spicy foods? Leave out the jalapeno peppers.
    A bowl of southwest chicken and rice soup

    Topping Suggestions

    Dressing up soups adds to the presentation WOW factor and adds and extra element of flavor.

    Here are some topping ideas.

    • Cubed or sliced avocado
    • Air fryer tortilla chips
    • Original Fritos corn chips (SO GOOD!)
    • Cilantro
    • Sour cream
    • Lime wedges or slices
    • Sliced jalapenos
    • Green onions
    • Shredded cheddar cheese
    A white bowl filled with southwest chicken and rice soup

    Recipe Tips

    • Use leftover chicken or prepare the chicken ahead of time so it’s ready to go when you want to start making dinner. Rotisserie chicken from the grocery store also works!
    • You can also cook the rice ahead of time and store in the fridge.
    • Whatever you do, DO NOT add the rice in to cook for the 4 hours in the slow cooker. I tested it out that way and it was super thick and not at all “soup like”. The rice will absorb too much of the liquid.
    • Make a topping bar so your family can top their soup bowls the way they like them.
    A white bowl filled with southwest chicken and rice soup

    More Easy Soup Recipes

    You’ll also like this Sausage Jambalaya.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    5 from 2 votes

    Slow Cooker Southwest Chicken & Rice Soup

    Created by Stacie Vaughan
    Servings 4
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes
    Hearty and satisfying comfort food made with pantry staples in your Crockpot! It has big flavor and is loaded with tender chicken, rice, veggies and southwest spices.

    Ingredients
     
     

    • 3 boneless skinless chicken breasts cooked and chopped
    • 1 yellow onion chopped
    • 1 green pepper chopped
    • 1 jalapeno pepper sided and diced
    • 2 cloves garlic minced
    • 1 tbsp chili powder
    • 2 tsp cumin
    • 2 cans chicken broth 14.5oz/284ml cans
    • 1 diced tomatoes 28oz can
    • 1 cup frozen corn
    • 1 cup uncooked converted long grain rice
    • 1 tbsp lime juice
    • salt and pepper to taste

    Instructions

    • Add all ingredients except the rice to a 6 quart slow cooker and stir to combine.
    • Cover and cook on HIGH for 4 hours.
    • Towards the end of the cooking time, cook the rice according to package directions. Add to soup mixture at the end of the cooking time and stir together.
    • Ladle into bowls and garnish with chopped avocado, tortilla chips, cilantro and/or sour cream.

    Nutrition

    Serving: 1g | Calories: 284kcal | Carbohydrates: 30g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 490mg | Fiber: 4g | Sugar: 5g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Soups
    Cuisine American
    Keyword slow cooker southwest chicken and rice soup, southwest chicken soup

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    5 from 2 votes (2 ratings without comment)

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