This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
The inspiration for this Easy Cheesy Fiesta Chowder came from a video that was floating around Facebook several months ago. You know, the typical: crockpot + convenience food ingredients = one pot wonder. This version takes convenient (yet healthy) ingredients that you probably already have on hand. It doesn’t dirty any extra dishes, and it makes a huge crockpot full of yummy soup. Literally, the only prep work needed is slicing some olives, and if you happen to buy pre-sliced olives, that’s taken care of for you. I wanted to put some chopped onion in the soup, but then I was like, “Why bother? Use garlic powder and keep this insanely easy.” I’m all about using fresh ingredients and all that, but sometimes you need supper in a pinch, and this recipe is for such a time.
This soup paired wonderfully with my Sour Cream Cornbread. This cornbread recipe tastes like the real deal (thank you, masa flour!) and can be used in any THM fuel setting. Click here to check out the cornbread recipe and learn more about its creation. (You can also find the recipe in the Breads section of my cookbook, Necessary Food.)
Need more soup inspiration? Check out this roundup of 50+ soup recipes from my blogging buddies and me! All the recipes are Trim Healthy Mama friendly.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my casserole recipes
- my main dishes picture index
- all my soup recipes
For lots of great soup recipes, check out my cookbook!
- 3 lb. chicken breast
- 2 tsp. each cilantro, dill weed
- 1½ tsp. each chili powder, cumin, garlic powder, paprika
- -
- 4 c. chicken broth
- 3 c. shredded cheddar cheese
- 1 c. heavy whipping cream
- 1 14.5-oz. can diced tomatoes
- 1 6-oz. can black olives, drained and sliced
- 1 c. frozen green peas
- Salt, to taste
- Cook the chicken breasts and spices in a large crockpot (at least a 6-qt. crockpot) on high for 2 hours or until the chicken is cooked through (this will take longer if the chicken is frozen). Shred the chicken in the crockpot using two forks. Don't drain the broth.
- Add the rest of the ingredients, stir, and cook on high for an hour or until the soup is hot and the cheese is melted. Stir and serve.
- My Sour Cream Cornbread pairs great with this soup! (You can find the recipe on page 167 of my cookbook.)
This is wonderful! When everyone (from senior citizen to toddler) I have served this to loves it, it’s definitely a great recipe. My son said he wouldn’t mind me making it every week. It’s enough for two meals at our house, so I freeze half. The cream doesn’t separate if you reheat it slowly and stir often. Thanks.
Could you add a cup or two of black beans without crossing over?
Yes, you should be able to do that since it makes 14 servings. 🙂
This soup looks so good, and a little different twist from most of the soups I make (chicken rice, chili, taco, vegetable). I’m going to make this soup tomorrow with home-canned chicken breast and dried onion. That will be even more convenient!