Slow Cooked Southwestern Chicken & White Bean Soup

Campbell's Slow Cooked Southwestern Chicken & White Bean Soup Recipe

Picante sauce adds a flavorful kick to this easy to prepare soup that slow cooks all day so you come home to enticing aromas and a pot of warm, comforting soup.

At a glance

Prep

15 min.

Total

8 hr. 15 min.

Serves

6

Servings: 1 1/2 cups each

Cook: 8 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 3/4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 cup Pace® Picante Sauce
3 cloves garlic, minced
2 teaspoons cumin
1 can (about 16 ounces) canned white (navy) beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

  • 2

    Stir the chicken, broth, picante sauce, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker.

  • 3

    Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.

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  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours
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RID#25638