Southwestern Chicken & White Bean Soup

Southwestern Chicken & White Bean Soup


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Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa.

Time needed

15 min preparation + 8 hour cooking

Serving Size / Yield

6 servings


  • 1 Tbs. vegetable oil
  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 3/4 C. Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
  • 1 C. Pace® Chunky Salsa
  • 3 cloves garlic, minced
  • 2 tsp. ground cumin
  • 1 can (about 16 oz.) small white beans, rinsed and drained
  • 1 C. frozen whole kernel corn
  • 1 lg. onion, chopped (about 1 C.)

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Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-qt. slow cooker. Cover and cook on low for 8-9 hours or on high for 4-5 hours or until the chicken is cooked through.

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