This slow cooker Mexican chicken soup is a loaded, tomato based pot of shredded chicken, black beans, corn, and warm spices that cooks itself while you are away.
You saute a quick base of onion, pepper, and garlic, add everything to the pot, and let low heat do the rest. Pile on cheese, avocado, and corn chips at the table so everyone builds their own bowl.
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Why This Slow Cooker Mexican Chicken Soup Recipe Works
Sauteing the onion, bell pepper, and garlic first removes their raw edge and builds sweetness that the slow cooker alone does not give. It only takes about 5 minutes.
Low and slow heat turns lean chicken breast tender enough to shred with two forks, and it lets the cumin, paprika, and oregano blend into the tomatoes and broth.
Beans, corn, and chicken make the soup filling on its own, so one pot can feed a crowd with minimal effort.
Ingredients for Slow Cooker Mexican Chicken Soup
- 1 tbsp olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups low sodium chicken broth
- 2 cans (14 oz each) black beans, drained and rinsed
- 2 cans (14 oz each) corn, drained, or 3 cups frozen corn
- 1 can (28 oz) crushed tomatoes
- 1 lb chicken breast
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper, optional
- 1/2 tsp kosher salt and 1 tsp black pepper
- Shredded cheese, sour cream, cilantro, lime wedges, diced avocado, and corn chips for serving
Chicken breast. Whole breasts shred ideal after the long cook. Submerge them in the liquid so they stay moist.
Beans and corn. Drain and rinse the canned beans to control the salt, and use frozen corn if you prefer.
Crushed tomatoes. They form the body of the broth. Tomato passata works in the same amount.
Spices. Cumin, paprika, and oregano give a warm, savory base, and cayenne is optional for heat.
Toppings. Cheese, sour cream, cilantro, lime, and avocado add creaminess and a fresh finish.
How to Make Slow Cooker Mexican Chicken Soup
1. Saute the base Heat the oil in a large skillet over medium heat. Cook the onion, bell pepper, and garlic for 5 minutes, until the onion turns translucent.
2. Deglaze the pan Add a splash of the broth, bring it to a simmer, and scrape up the browned bits.
3. Fill the cooker Move the vegetables into the slow cooker and add the remaining broth, spices, corn, beans, and tomatoes. Stir well.
4. Add the chicken Set the chicken into the pot and push it down so it is covered by the liquid.
5. Cook low and slow Cover and cook on low for 6 to 8 hours, until the chicken is tender and reaches 165 degrees F.
6. Shred and serve Lift the chicken onto a plate, shred it with two forks, and return it to the pot. Taste, adjust the salt and pepper, and serve with toppings.
How to Serve Slow Cooker Mexican Chicken Soup
Ladle the soup into big bowls and let everyone add cheese, sour cream, cilantro, and a squeeze of lime. Corn chips are great for dunking, and Southern fried cornbread hoecakes work well too. Add a scoop of cilantro lime rice to stretch the pot, or serve cheesy garlic bread and a pitcher of blueberry mojitos for a crowd.
How to Store and Reheat Slow Cooker Mexican Chicken Soup
Cool the soup within 2 hours and refrigerate it in airtight containers for 3 to 4 days. It also freezes well for up to 3 months. Thaw it overnight in the fridge and reheat on the stove until it reaches 165 degrees F. Store the toppings separately.
Tips and Variations for Slow Cooker Mexican Chicken Soup
Rinse the beans. Rinsing canned beans removes extra salt and any metallic taste.
Choose thighs. Boneless chicken thighs make the soup a little richer and are hard to overcook.
Skip the skillet. If you are short on time, add the raw onion and pepper directly to the pot, though the flavor will be milder.
Control the heat. Cayenne is optional. Start with half a teaspoon if you like mild soup.
Use a pressure cooker. On the stovetop pressure setting, cook on high for 25 minutes instead.
Thicken the broth. Mash a cup of beans against the side of the pot for a thicker soup.
Boost the freshness. Squeeze in lime and add cilantro right before serving.
Cook it safely. Keep the lid on and do not lift it often; the Clemson slow cooker food safety fact sheet has general slow cooker guidance.
Frequently Asked Questions About Slow Cooker Mexican Chicken Soup
How long does slow cooker Mexican chicken soup take on low?
Cook it on low for 6 to 8 hours, until the chicken shreds easily. High heat for 3 to 4 hours also works.
Can I use frozen chicken in slow cooker Mexican chicken soup?
Thaw it first. Cooking frozen poultry in a slow cooker keeps it in the unsafe temperature range for too long.
Can I freeze slow cooker Mexican chicken soup?
Yes. Cool it completely, freeze it in airtight containers for up to 3 months, and thaw it overnight in the fridge.
Can I use another kind of bean?
Pinto, kidney, or cannellini beans all work in place of black beans.
Is this soup spicy?
It is mild as written, and cayenne is optional. Add hot sauce at the table for more heat.
Slow Cooker Mexican Chicken Soup
Equipment
- Slow cooker
- Large skillet
- Two forks
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 1 large red bell pepper diced
- 3 cloves garlic minced
- 3 cup low sodium chicken broth
- 2 can black beans 14 oz cans, drained and rinsed
- 2 can corn 14 oz cans, drained, or 3 cups frozen corn
- 1 can crushed tomatoes 28 oz can
- 1 lb chicken breast
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper optional
- ½ tsp kosher salt
- 1 tsp black pepper
- ½ cup shredded cheese for topping
- ¼ cup sour cream for topping
- 1 avocado diced, for topping
- ¼ cup fresh cilantro chopped, for topping
- 1 lime cut into wedges, for serving
- 1 cup corn chips for dunking
Instructions
Cooking
- Soften the vegetables. Cook the onion, bell pepper, and garlic in the hot oil for 5 minutes until translucent, then add a splash of broth.
- Load the slow cooker. Add the vegetables, remaining broth, spices, corn, beans, and tomatoes, then stir.
- Add the chicken. Press the chicken below the surface of the liquid so it cooks evenly.
- Cook low. Cover and cook on low for 6 to 8 hours until the chicken is tender at 165 degrees F.
- Shred. Shred the chicken with two forks, return it to the pot, and season to taste with salt and pepper.
- Top and serve. Ladle into bowls and add cheese, sour cream, avocado, cilantro, lime, and corn chips.
