Slow Cooker Mexican Chicken Soup
A loaded slow cooker soup of shredded chicken, black beans, corn, tomatoes, and warm spices, finished with fresh toppings.
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.
Notes
Substitutions: Use boneless thighs, swap the black beans for pinto beans, and use tomato passata for crushed tomatoes.
Tips: Rinse the beans, keep the lid on, and cook on low for the most tender chicken.
Storage: Refrigerate 3 to 4 days or freeze up to 3 months, and reheat to 165 degrees F.