There is something magical about a warm bowl of chicken soup. It feels like a hug from the inside, right? We all have memories of that classic, comforting soup. But what if we took that feeling and gave it a fun, modern twist?
Get ready for a recipe that will become a new family favorite. This is not your grandma’s traditional soup. We are making a bold and flavorful Crockpot Chicken Noodle Soup with a delightful southwestern kick. We swap out noodles for hearty rice, making it a complete meal in one pot. It is one of my favorite Crock Pot Chicken Soup Recipes because it is so easy and packed with flavor.
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Why You’ll Love This Recipe
Honestly, the best part about this Slow Cooker Chicken Noodle Soup is how simple it is. You basically just add everything to the pot and walk away. It is the perfect solution for those busy days when you still want a wholesome, homemade dinner.
The flavor is just incredible. The smoky chipotle adobo sauce gives it a gentle warmth that is so satisfying. It is not overwhelmingly spicy, just full of deep, rich taste. Paired with sweet corn, beans, and fire roasted tomatoes, every spoonful is an adventure.
This soup is also incredibly filling. The chicken, beans, and rice make it a hearty meal that will leave everyone at the table happy and satisfied. No need for a bunch of side dishes. Plus, the cleanup is a breeze. One pot is all you need!
Ingredients
Here is what you will need to gather. The list might seem long, but it all comes together so easily in the slow cooker.
- 1 can (7 ounces) Chipotle peppers in adobo sauce (you will only use the sauce)
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs
- 2 cans (15.25 ounces each) sweet corn, drained
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) fire roasted tomatoes, drained
- ¼ cup red onion, diced
- 1 medium jalapeno pepper, seeded and diced
- 5 cups chicken broth
- 1 cup instant rice
- Salt and pepper, to taste
- Mozzarella cheese, for garnish (optional)
- Sour cream, for garnish (optional)
- Pico de gallo, for garnish (optional)
Step-By-Step Instructions
Ready to make the easiest soup ever? Let’s get started on this amazing Crockpot Chicken Noodle Soup. Just follow along.
Step 1: Create The Flavor Base
First things first, let’s make our flavor magic. Grab a medium bowl. Open your can of chipotle peppers in adobo. You only want the sauce for this recipe, so carefully pour it into the bowl. You can save the peppers for another dish.
To the sauce, add the coriander, cumin, minced garlic, kosher salt, and olive oil. Give it a good mix until everything is well combined. This mixture is what will make your soup sing.
Step 2: Load The Slow Cooker
Place your boneless, skinless chicken thighs into the bottom of your slow cooker. Pour that beautiful chipotle mixture right over the top of the chicken. Make sure to coat it well.
Now for the fun part. Just start adding everything else. Top the chicken with the drained corn, rinsed pinto beans, drained fire roasted tomatoes, diced red onion, and diced jalapeno. Finally, pour the chicken broth over everything.
Step 3: Let The Crockpot Work Its Magic
Put the lid on your slow cooker. It is time to let it do all the hard work. You can cook it on high for 3 to 4 hours, or on low for 6 to 8 hours. I love using the low setting so I can set it in the morning and have dinner ready when I get home.
Step 4: Shred The Chicken
Once the cooking time is up, your chicken will be incredibly tender. Carefully remove the chicken thighs from the Crockpot and place them on a plate or in a bowl. Using two forks, shred the chicken. It should fall apart very easily.
After you have shredded all the chicken, add it right back into the slow cooker. Give everything a gentle stir to mix the chicken back into the soup.
Step 5: Finish With Rice
Now it is time to add the instant rice. Pour it into the slow cooker and stir it in. Put the lid back on and cook for another 10 to 15 minutes. You just want to cook it long enough for the rice to become tender.
Once the rice is cooked, give the soup a taste. Add salt and pepper as needed to get the seasoning just right. Your delicious Slow Cooker Chicken Noodle Soup is almost ready.
Step 6: Serve And Garnish
Ladle your amazing soup into bowls. This is where you can get creative with toppings. A sprinkle of mozzarella cheese, a dollop of sour cream, and some fresh pico de gallo are all fantastic choices. They add a fresh, cool contrast to the warm soup.
How To Store Leftovers
If you have any leftovers, you are in luck. This soup tastes even better the next day. Let the soup cool down to room temperature first. Then, transfer it to an airtight container.
You can store it in the refrigerator for up to 4 days. When you are ready to eat it again, simply reheat it on the stovetop over medium heat or in the microwave until it is warmed through.
Tips
Want to make it a Creamy Chicken Soup Crockpot? Easy. After the rice is cooked, stir in about a half cup of heavy cream or four ounces of softened cream cheese. Let it melt into the soup for a richer, creamier texture. It is absolutely delicious.
If you are sensitive to spice, you can easily adjust the heat. The warmth comes from the adobo sauce. Simply use a little less of the sauce to tone it down. You will still get that wonderful smoky flavor without as much of a kick.
Feel free to add other vegetables. Diced bell peppers or a can of green chiles would be a great addition. Just add them in with the corn and beans. It is a great way to clean out the veggie drawer and customize your Crockpot Chicken Noodle Soup.
Chicken breasts work just as well as thighs in this recipe. If you use breasts, they may cook a little faster. Check them for doneness around the 3 hour mark on high or 6 hour mark on low.
Conclusion
So there you have it. A wonderfully simple, flavorful, and comforting soup that breaks the mold. This Crockpot Chicken Noodle Soup with a twist is sure to be a recipe you make again and again. It is one of those Crock Pot Chicken Soup Recipes that proves homemade meals do not have to be complicated.
It is perfect for a chilly evening, a busy weeknight, or anytime you need a little comfort in a bowl. I hope you and your family love this hearty Slow Cooker Chicken Noodle Soup as much as I do. Enjoy!
FAQ
Can I Use Chicken Breasts Instead Of Thighs?
Absolutely. Boneless, skinless chicken breasts are a great substitute. They are leaner than thighs but will still be very tender after cooking in the slow cooker. Just be sure to check them a little earlier as they can cook faster.
Is This Soup Very Spicy?
It has a mild to medium warmth. The heat comes from the chipotle adobo sauce and the jalapeno. If you want less spice, use only half of the adobo sauce and make sure you remove all the seeds from the jalapeno. If you love heat, feel free to add an extra dash of sauce.
Can I Make This Ahead Of Time?
Yes, this is a fantastic recipe for meal prep. You can make the entire soup ahead of time and store it in the fridge. The flavors will meld together and it will be even more delicious the next day. It is a perfect lunch for the week.
What If I Don’t Have Instant Rice?
No problem. If you want to use regular long grain white rice, it is best to cook it separately according to the package directions. Then, you can add the cooked rice to individual bowls before ladling the soup over it. This prevents the rice from absorbing too much liquid and getting mushy in the leftovers.
Crockpot Southwest Chicken Soup
A bold and flavorful Crockpot Chicken Soup with a delightful southwestern kick. This easy, one-pot meal swaps noodles for hearty rice, making it the perfect no-fuss dinner for busy weeknights.
Requirements
Ingredients
Instructions
- In a medium bowl, combine the adobo sauce (from the can of chipotle peppers), coriander, cumin, minced garlic, kosher salt, and olive oil. Mix well.
- Place the chicken thighs in the bottom of your slow cooker. Pour the chipotle mixture over the chicken, coating it well.
- Top the chicken with the drained corn, pinto beans, fire roasted tomatoes, diced red onion, and jalapeno. Pour the chicken broth over everything.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Once cooked, remove the chicken thighs and shred them with two forks. Return the shredded chicken to the slow cooker.
- Stir in the instant rice, cover, and cook for another 10-15 minutes, or until the rice is tender.
- Season with additional salt and pepper to taste. Serve hot, garnished with optional mozzarella cheese, sour cream, and pico de gallo.
Notes
For a creamy version, stir in a half cup of heavy cream or four ounces of softened cream cheese after the rice is cooked.
Adjust the spice level by using more or less of the chipotle adobo sauce. Remove all seeds from the jalapeno for less heat.
Chicken breasts can be used instead of thighs. Check for doneness earlier, around the 3-hour mark on high or 6-hour mark on low.
Feel free to add other vegetables like diced bell peppers or a can of green chiles along with the corn and beans.
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