Southwestern Soup

Southwestern Soup

Well, we got our first snow day of the year here in St. Louis. The only problem is that it landed on President’s Day. As the closings rolled in on the news, I could almost hear the sighs from the teachers across the city, as they already had that day off because of the holiday. Fear not, teacher friends! That just means summer break will be that much longer.

Isn’t it funny how we always want things the opposite of how they are? We want snow days, but we don’t want to work past Memorial Day. We want to belly up to a cheeseburger, but we want to fit into our new jeans. We want to travel the world, but we want to settle down and establish roots. The grass is always greener I suppose. Maybe the more important thoughts should be, “I’m glad I get so many days off,” or, “I’m glad I have the money to buy these new jeans,” or, “I’m thankful for the people around me now.” That’s a hard shift of thinking for me.

If you’re longing for warmer temperatures this week (as they plunge below zero), escape the cold by making this one-pot hearty soup. The preparation can’t be easier- simply place all ingredients in your trusty crock pot and forget about it for the day. I usually don’t like soups for entrees, but this one is super filling. It could easily be considered a chili. Check out the spoonage:


If you’re going Paleo (and just healthier in general), skip the tortilla chips and cheese. I knew this recipe was a keeper when Neil finished his second bowl and said, “Oh yeah. Put this in the rotation.” Gladly.

Southwestern Soup

Prep Time: 10 min. Cook Time: 8 hours


15-oz. black beans, rinsed and drained

28-oz. San Marzano tomatoes, with juice

1 lime, juiced

1 cup cilantro, chopped

2 cups roasted frozen corn (Available at Trader Joe’s)

1 lb. chicken breasts

2 jalapeños, seeded, deveined, and chopped

2 red onions, diced

1 quart low-sodium chicken broth

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon garlic powder


Place all ingredients in a slow cooker and set on low for 8 hours. After 8 hours, remove the chicken, shred, and return to the soup. Add salt and pepper to taste. Serve hot with crushed tortilla chips, cheese, hot sauce, avocado, and additional cilantro as desired.

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