Slow Cooker Mexican Chicken Soup
A warm and hearty dish packed with tender chicken, vibrant veggies, and a mix of delicious spices, perfect for cozy nights or gatherings.
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!
Notes
Feel free to replace the chicken breast with thighs for more flavor. Use fresh vegetables if available. Adjust spices as per preference.