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You need to prepare bone-in chicken pieces (I like dark meat - more flavor. :) ).
You need water.
Prepare small onion, cut into 1-inch pieces.
Prepare garlic, peeled and lightly crushed.
Prepare medium carrots, cut into 1/2-inch thick pieces (I like to cut them big for slow cooking so they don't disintegrate and still retain some texture).
Prepare medium bell pepper, cut into 1-inch pieces (I happened to use the Hatch chilies I roasted the other day, but they're seasonal and sometimes hard to come by even when they're in season).
Provide large stem celery, cut into 1/2-inch pieces.
Use can black beans, rinsed and drained (optional - I don't always care for beans in this soup - but add a 1/2 teaspoon kosher salt to the recipe if you add the beans).
You need to prepare a 15 oz. can of corn (or 1 cup frozen or fresh corn kernels).
You need to prepare a 15 oz. can of tomatoes.
Prepare cumin.
Use dried oregano.
Prepare bay leaves.
Provide kosher salt to start.
Provide fresh squeezed lime juice.
Use chopped cilantro (optional for the cilantro haters, of course).
Prepare fish sauce (optional, but recommended).
Use optional garnish: fried tortilla chips or strips, chopped fresh chilies, onions, cilantro, avocado, and lime wedges.

Bump up the Southwest flavors with a garnished of chopped fresh cilantro and a squeeze of lime, if desired. Place the chicken breasts in the bowl of a slow cooker. You can even put the chicken in frozen. Remove the chicken and shred with a fork, return to soup.

Dump all but garnish ingredients into your slow cooker and give it a few good stirs..
Cook on low for 7 to 9 hours, or high for 5 to 7, depending on how hot your slow cooker gets..
It's always nice if you can give the soup a few gentle stirs throughout the cooking process, but if you can't manage that because you're out of the house, then you can give it a stir and adjust the seasoning as necessary as soon as you get home. This will give the soup some time to more evenly and thoroughly absorb flavor before you sit down to enjoy it..
I like it with a little steamed rice, some chopped onions and cilantro on top, a good extra squeeze of lime, and a few lashings of Tapatío. :) Enjoy!.

This turbocharged, south-of-the-border chicken soup features a spicy, tomatoey broth overflowing with tender shredded chicken and fresh, bright garnishes. Typically, this broth acquires its deep, smoky flavor from charred vegetables. To replicate these flavors in a slow cooker, we browned some of the. SLOW COOKER SOUTHWESTERN CHEESY CHICKEN PASTA Another older recipe of mine that I took the time to make a video of! This is a recipe I make over and over!

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