Cheesy Crock Pot Chicken Soup
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5
4 reviews
Excellent
Cheesy Crock Pot Chicken Soup
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This Crock Pot chicken soup is loaded with tender meat, crispy bacon, sweet corn, broccoli, and zesty Rotel tomatoes in a creamy, cheesy broth!
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Ingredients
- 4 Bacon strips, chopped
- 1 cup onion finely diced
- 1 clove garlic minced, pressed, or grated
- 3 cups chicken broth low-sodium
- 1 (10.5 ounce) cream of chicken soup condensed, not diluted, canned
- 1 (10.5 ounce) cream of celery soup condensed, not diluted, canned
- 1 (16 ounce) corn whole kernel, frozen, package
- 1 (12.6 ounce) broccoli florets baby, frozen, package
- 1 (14.25 ounce) cream-style corn canned
- 1 (10 ounce) diced tomatoes with green chiles Rotel brand, canned, not drained
- 8 ounces processed cheese Velveeta brand, cubed
- 1 cup cheddar cheese grated
- 2 cups chicken such as the meat from a store-bought rotisserie chicken, cooked, shredded
Instructions
- In a skillet, cook bacon over medium-high heat until crisp, about 7-8 minutes. Transfer the bacon to a slow cooker with a slotted spoon, reserving the drippings in the pan.
- Add the onion to the bacon drippings in the pot and cook, stirring occasionally, until soft, about 5-7 minutes. Add the garlic and cook for stir for 1 more minute. Pour 1 cup of the broth into the skillet, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Transfer the broth, onion, and garlic mixture to the slow cooker. Pour in the additional 2 cups of broth, condensed soups, corn, broccoli, cream-style corn, and diced tomatoes. Stir to combine.
- Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the soup is warm and the broccoli is tender.
- Add Velveeta, cheddar, and chicken to the slow cooker. Stir, and then place the lid back on the slow cooker and cook for another 15-20 minutes. Stir it again to make sure that the cheese is completely melted and smooth.
- Give it taste, and season with salt and pepper, if necessary.
- Ladle into bowls and enjoy warm!
Notes
- If you prefer to start with raw chicken, you'll need about 1 lb. of uncooked boneless skinless chicken breast or chicken thighs. Add the chicken to the slow cooker at the beginning (when you add the broth, broccoli, and tomatoes). Cook until the chicken is done and reaches an internal temperature of 165°F. Shred the meat with two forks and then stir it back into the soup.
- Instead of the frozen broccoli florets, substitute with about 3 cups of fresh broccoli florets.
- Swap out the chicken and use leftover ham, ham steaks, or diced ham.
- Use leftover turkey (from Thanksgiving!) instead of chicken.
- Add shredded carrots to the soup for even more veggies. This is a classic addition to a traditional broccoli cheese soup, and would be delicious here as well.
- Stir in a can of drained black beans or pinto beans in lieu of the chicken.
- To prevent your cheese soup from becoming grainy or curdled, make sure that the soup doesn't get too hot. You don't want to boil the soup, or the proteins in the cheese tighten up, squeeze out the fat, and give you that unpleasant curdled texture. That's why we wait to add the cheese at the end!
- Velveeta provides (by far!) the best, smoothest, creamiest texture for a cheesy soup. Yes, you can substitute with other types of cheese...but the soup will not have the same taste or mouthfeel.
- Use the meat from a store-bought rotisserie chicken for an easy, flavorful shortcut. Wait to add it at the end so that it doesn't become dry or overcooked.
- Garnish each bowl with chopped fresh herbs, such as parsley, rosemary, or thyme, for even more fresh flavor.
Nutrition Information
Show Details
Serving
1cup
Calories
268kcal
(13%)
Carbohydrates
27g
(9%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
45mg
(15%)
Sodium
732mg
(31%)
Potassium
699mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
655IU
(13%)
Vitamin C
34mg
(38%)
Calcium
215mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 268kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 45mg | 15% |
| Sodium | 732mg | 31% |
| Potassium | 699mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 34mg | 38% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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