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Carolina Hot Pot

This Carolina Hot Pot is a flavorful Southwest Chicken Stew that’s both easy to make and a wonderful meal to take to someone in need. Packed with protein, fiber, and bold Tex-Mex flavors, this dish is a cross between taco soup and chicken tortilla soup, making it an instant favorite for families and friends alike.
Print Recipe
Prep Time 45 minutes
Servings: 4
Ingredients Method Video

Ingredients
  

  • 4-5 frozen chicken breasts
  • 1 can crushed tomatoes (28-oz)
  • 1 can RO-TEL diced tomatoes and green chilies (mild or spicy, depending on preference)
  • 1 can white beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can black beans
  • 1 can corn
  • 1 envelope Hidden Valley Ranch dressing mix
  • 1 tbsp chili powder

Method
 

  1. Place frozen chicken breasts into a large crockpot set to low heat.
  2. Add crushed tomatoes, Ro-Tel, beans (with liquid), and corn.
  3. Stir in the Ranch dressing mix and chili powder.
  4. Cover and cook on low for 4-6 hours.
  5. Remove the chicken, shred it with two forks, and return it to the crockpot.
  6. Garnish with cheese, sour cream, cilantro, a squeeze of lime, or your favorite toppings. Serve with tortilla chips or warm tortillas.

Video