Southwest Chicken Soup (More like a stew!)

My favorite diner - Red Geranium - used to have a cook that made this killer soup. I tried to recreate it and got close enough to cure any cravings I have for it. It's an amazingly filling soup, great on cold winter days, just spicy enough and so thick it's more like a stew than soup.

I made a mistake with the first version by overestimating the rice needed, but the flavor was nearly spot on. The first taste test was right on spice wise, but having to add more water or chicken broth when re-heated cut the flavor a bit. Adding more chili powder helped kick it back up.

It's a quick and easy recipe, make it in a crockpot and let it go all day or throw it together using some handy leftovers and it'll be ready in no time.  I'm including cooking instructions for both methods here, but will give you just one list of the ingredients.

To whet your appetite, here's a sneak peak of the yumminess waiting for you after it's cooked up.

Groceries Needed

Here's the list of what you'll need:

• 1 1/2 to 2 lbs. chicken - use fresh skinless chicken breasts for crock-pot version, rotisserie chicken will work for stockpot version
• 2 cans (15 oz. each) tomato sauce
• 2 cans (14.5-15 oz. each) diced tomatoes OR 30 oz. diced fresh tomatoes
• 2 cans (15 oz. each) black beans, rinsed
• 1 pkg. frozen SouthWest Corn (corn with onions, red peppers, green peppers) 
• 1 pkg. (1.25 oz.) McCormick Taco Seasoning (low sodium works great if salt is a concern)
• 1 cup rice - white or brown - uncooked (for stockpot version pre-cooked or leftover rice is needed)
• 1 can  (14.5 oz.) chicken broth

The mistake I made in the crock-pot was putting in 2 cups of rice without enough liquid, and really 2 cups of rice was too much. I've adjusted the recipe accordingly. If you're doing the stockpot version, then for the rice you'll want either unseasoned/un-buttered rice or cook the rice while everything else is warming in the stockpot.

Crockpot Instructions

This recipe will require a 5-quart crock-pot. I strongly suggest NOT using a liner. Instead spray the inside of the crock with olive oil to prevent sticking. Do NOT use vegetable oil, it makes the soup taste funny. If you're good about stirring every few hours, you can get away without spraying the crock.

Here's how I put this soup together. I'm including the step-by-step instructions for the kids I borrow, that way they'll have this available when they go off to college and won't have to call me.

1. Open both cans of tomato sauce and pour into the pot first. 
2. Open the taco seasoning and dump into the pot. Stir this in fairly well.
3. Cut the fresh chicken into roughly 1" chunks and add to the pot.
4. Open both cans of diced tomaoes and add to the pot.
5. Open both cans of black beans. Drain and rinse the beans before adding to the pot.
6. Add the frozen corn to the pot.
7. Turn on the crock-pot to cook for 8 hours on low heat. 
8. After 6 hours add in the rice and the chicken broth. Stir in well, don't forget to "pull up" the heavier ingredients from the bottom of the pot too as this will help ensure the rice soaks up some of the spicy flavor.
9. When the crock pot is done cooking, leave it on warm (mine does it automatically). Serve straight from the pot or place it all in a fancy serving bowl. Using a ladle helps make sure you're getting some chicken from the bottom of the pot into the bowl.
10. Eat. Enjoy. Repeat.

Note on the rice: if you don't want the rice to soak up everything, then pre-cook a cup of rice and add it about 1 hour before the crock-pot is finished cooking. Skip adding the chicken broth to the soup as it shouldn't be noted. If you soup is too thick due to the rice it can be fixed by adding some water or chicken broth when re-heating.


Preferred Brands

In the interest of full disclosure I get nothing from any company, but want to share what brands I use for the ingredients. For the beans I used Ortega and Bush brands. For the tomato sauce and tomatoes I use Hunts. For the chicken I used Tyson; I prefer Perdue or Amish raised but those weren't available. I used long-grain white California rice, and Swanson's Chicken Broth.

This is the crock-pot model I have. I got it on sale cheap at Meijer and absolutely LOVE it! Really though, any crock-pot will work.

Stockpot Instructions

 If you don't have a stockpot, you'll be ok. All you really need is a 5 quart pot of some kind. I use the one that came with my KitchenAid (again, purchased on sale for cheap) anodized non-stick cooking set. I'm stuck with an older electric stove with a glass top that's incredibly picky and tends to warp aluminum cooksets.

Total cook time will depend on what ingredients are already cooked and ready to go, and the thickness of your pot. You'll want it to be nice and hot, which on my stove with already cooked chicken and rice works out to about 20 minutes on medium-high heat.

1. Open both cans of tomato sauce and pour into the pot first. 
2. Open the taco seasoning and dump into the pot. Stir this in fairly well.
3. Cut the cooked chicken into roughly 1" chunks and add to the pot. If you're using leftover rotisserie chicken (lemon herb adds a great flavor to the soup) shredding it will work just fine. If you're using canned chicken chunks, drain it well first.
4. Open both cans of diced tomaoes and add to the pot.
5. Turn the burner on low to start the cooking process.
6. Open both cans of black beans. Drain and rinse the beans before adding to the pot.
7. Add the frozen corn to the pot. Stir again.
8. Turn the heat up to medium.
9. Add in the rice and chicken broth and stir well.
10. Keep stirring every few minutes until the soup is lightly boiling.
11. Serve straight from the pot or place it all in a fancy serving bowl. Using a ladle helps make sure you're getting some chicken from the bottom of the pot into the bowl.
12. Eat. Enjoy. Repeat.

Note on the rice: If you're short on time and rice, use 5-minute rice and chicken broth instead of water. Add in the rice as soon as it's done.

To spice up either version, add in some more chili powder, or hot sauce.

Hope you enjoy it!