Description
Serve this vibrant Southwest Chicken Tenderloin Crockpot Soup in deep bowls, topped with a generous sprinkle of shredded cheddar cheese and a dollop of sour cream. Garnish with freshly chopped green onions for a pop of color. Pair with a side of crusty bread or tortilla chips for added crunch, and enjoy a flavorful, hearty meal that brings warmth to the table.
Ingredients
1 lb chicken tenderloin, diced
1 large onion, diced
2 garlic cloves, finely chopped
15 oz can diced tomatoes
15 oz can kidney beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can black beans, drained and rinsed
15 oz can corn kernels, drained
10 oz can diced tomatoes with green chilies
4 oz can diced green chilies
1 packet taco seasoning
1 packet ranch dressing mix
4 cups chicken broth
Salt and pepper, to taste
Shredded cheddar cheese, for garnish
Sour cream, for garnish
Chopped green onions, for garnish
Instructions
1. In a skillet over medium-high heat, cook the chicken tenderloin pieces until browned. Drain any excess liquid.
2. Add the diced onion and garlic to the skillet and sauté for about 2-3 minutes until the onion is translucent.
3. Transfer the chicken mixture to a crockpot.
4. Stir in the diced tomatoes, kidney beans, pinto beans, black beans, corn, diced tomatoes with chilies, green chilies, taco seasoning, and ranch dressing mix.
5. Pour the chicken broth over the mixture, stirring to combine.
6. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the flavors are well blended.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 3 hours
Nutrition
- Calories: 300