If you’re looking for a warm and hearty meal, look no further than Slow Cooker Mexican Chicken Soup. This flavorful dish is packed with tender chicken, vibrant veggies, and a mix of delicious spices. It’s perfect for a cozy night in or a gathering with friends and family. Plus, it’s a simple recipe that allows you to set it and forget it!
Why Make This Recipe
This Slow Cooker Mexican Chicken Soup is not only delicious, but it’s also easy to make and healthy. It’s packed with protein from the chicken and nutrients from the beans and veggies. You can customize it with your favorite toppings and adjust the spice level to suit your taste. Whether you’re short on time or just want a comforting meal, this recipe is sure to please everyone at the table.
How to Make Slow Cooker Mexican Chicken Soup
Ingredients:
- 1 tbsp olive oil
- 1 onion (diced – brown, white, or yellow)
- 1 large red capsicum/bell pepper (diced)
- 3 cloves garlic (minced)
- 3 cups (750ml) low sodium chicken broth/stock
- 800g / 28 oz canned black beans, drained (2 cans, or other beans, Note 1)
- 800g / 28 oz canned corn, drained (2 cans, or 500g/1lb frozen or fresh corn)
- 800g / 28 oz crushed canned tomatoes (OR 700g tomato passata, Note 2)
- 500g / 1 lb chicken breast
- 1 tbsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika powder
- 1 tsp each onion powder and garlic powder (or 2 tsp of one)
- 1 tsp cayenne pepper (optional, adjust spiciness)
- 1 tsp each salt + black pepper
- Shredded cheese (recommended)
- Sour cream or yogurt (recommended)
- Coriander/cilantro (recommended)
- Lime wedges (recommended)
- Avocado, diced
- Corn chips or tortillas (for dunking)
Directions:
- Heat the oil over medium heat in a large skillet. Sauté the onion, capsicum/bell pepper, and garlic for 5 minutes until they are translucent.
- Add a splash of chicken broth, bring it to a simmer, then transfer everything into the slow cooker. (If using an Instant Pot, do Step 1 & 2 on the sauté function.)
- Add the remaining chicken broth, spices, corn, beans, and tomatoes into the slow cooker. Stir well, then add the chicken. Push it down to submerge.
- Slow cook for 6 to 8 hours on LOW. (In a pressure cooker, cook for 25 minutes on high. Check Notes for stovetop options.)
- Remove the chicken onto a plate and shred it with two forks. Return it to the slow cooker and give it a good stir. Taste it and add more salt or pepper if needed.
- Ladle into bowls and serve with your choice of toppings!
How to Serve Slow Cooker Mexican Chicken Soup
Serve the soup in bowls and offer a variety of toppings like shredded cheese, sour cream, fresh cilantro, lime wedges, diced avocado, and corn chips or tortillas for dunking. This makes the meal fun and customizable for everyone!
How to Store Slow Cooker Mexican Chicken Soup
You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well! Just let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat on the stove or in the microwave.
Tips to Make Slow Cooker Mexican Chicken Soup
- Feel free to replace the chicken breast with thighs if you prefer dark meat; it will add extra flavor.
- Use fresh vegetables if available to enhance the freshness of the soup.
- Adjust the spices according to your preference; add more cayenne for heat or skip it if you prefer a milder soup.
Variation
You can easily make this soup vegetarian by removing the chicken and using vegetable broth instead. Add more beans or different kinds of veggies like zucchini or carrots for variety!
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts! Just increase the cooking time if they are still frozen.
2. How can I make this soup spicier?
To make it spicier, you can increase the amount of cayenne pepper or add some diced jalapeños when cooking.
3. Is it possible to cook this in a regular pot on the stove?
Yes! Simply follow the same steps but simmer everything in a large pot on the stove for about 30-40 minutes, or until the chicken is cooked through.
Enjoy your delicious and satisfying Slow Cooker Mexican Chicken Soup!
Slow Cooker Mexican Chicken Soup
Ingredients
Main ingredients
- 1 tbsp olive oil
- 1 large onion (diced) brown, white, or yellow
- 1 large red capsicum/bell pepper (diced)
- 3 cloves garlic (minced)
- 3 cups low sodium chicken broth/stock (750ml)
- 800 g canned black beans, drained (2 cans, or other beans)
- 800 g canned corn, drained (2 cans, or 500g/1lb frozen or fresh corn)
- 800 g crushed canned tomatoes (OR 700g tomato passata)
- 500 g chicken breast
Spices
- 1 tbsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper (optional, adjust spiciness)
- 1 tsp salt
- 1 tsp black pepper
Toppings
- Shredded cheese (recommended)
- Sour cream or yogurt (recommended)
- Coriander/cilantro (recommended)
- Lime wedges (recommended)
- Avocado, diced
- Corn chips or tortillas (for dunking)
Instructions
Preparation
- Heat the olive oil over medium heat in a large skillet.
- Sauté the onion, capsicum, and garlic for 5 minutes until translucent.
- Add a splash of chicken broth, bring to a simmer, then transfer everything to the slow cooker.
Cooking
- Add the remaining chicken broth, spices, corn, beans, and tomatoes into the slow cooker. Stir well, then add the chicken, pushing it down to submerge.
- Slow cook for 6 to 8 hours on LOW. (In a pressure cooker, cook for 25 minutes on high.)
- Remove the chicken onto a plate and shred it with two forks. Return it to the slow cooker and stir. Taste and add more salt or pepper if needed.
Serving
- Ladle into bowls and serve with your choice of toppings!
