Chicken Fiesta Soup is easy to make and full of delicious flavors! It’s a family favorite that can be made in the slow cooker or the pressure cooker.
We just had our annual Fall Festival complete with chili lunch at our church on Sunday. The last several years it has been a chili cook-off so I had to adhere to strict parameters to participate. This year, because we had so much going on, it was just a chili and pie lunch- no contest to win. So I stretched the meaning of “chili” a little bit and made my favorite Chicken Fiesta Soup instead. It’s always a hit when I make it and my husband already begged me to make more so we don’t have to share it. 🙂 I figured since this was WAY back on Day 24 of my first 365 days, it would be good to share this again.
- 1 pound chicken breasts boneless, skinless
- 1 can Rotel (tomatoes and peppers)
- 1 can black beans drained and rinsed
- 1 can corn
- 8 ounces cream cheese
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- OR use 1 packet taco seasoning in place of the cumin chili powder and onion powder
- Put all the ingredients in the crock pot and cook on Low for 5-6 hours or High for 3-4. Shred chicken and stir before serving. Yup, that's it. Serve with warm tortillas and that's a little bit of Heaven on Earth!
Put all the ingredients in the cooking pot and set for 15 minutes on high. (Use the Beans/Chili button and adjust the time on the Crockpot Express.) If chicken breasts are frozen, increase time to 25 minutes. Do a natural pressure release for 10-15 minutes, until the lid releases.