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This chicken fiesta soup recipe is a quick and easy dinner recipe is perfect for those postpartum days when time is short and you need something easy to throw into the crock pot on your way out the door, and everyone will love it, even your toddler!

Fiesta Chicken Soup Recipe
makes 4-6 servings

4-6 frozen chicken breasts, can of corn (undrained)
1 can of black or pinto beans (drained and rinsed)
1 can of diced tomatoes (with or without green chilis)
1.5 cups diced bell peppers (any color, I use red, green and yellow)
1 packet of ranch seasoning
Tabasco (optional, to taste)
1 box chicken broth
1 8oz block of cream cheese (broken into chunks)

Put all ingredients into your crockpot and put on low heat for 6-8 hours. Shred chicken before serving. Serve with fresh lime wedges and tortilla chips or quesadilla strips and enjoy!

RELATED: Enchilada Quinoa Crockpost Casserole

If preparing as a freezer meal, simply add all ingredients except chicken broth to a gallon Ziplock bag and freeze as flat as possible (I use chicken breast tenders to help with this) and simply add the chicken broth when putting into crockpot.

This recipe can also be made dairy free by eliminating the cream cheese (or using a non-dairy cream cheese) and using a homemade ranch dressing mix alternative.

This was submitted by Lizzi Griffin of Gentle Hearts Birth.

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