On a cold day there is nothing better than a hearty bowl of warm soup! This Slow Cooker Mexican Chicken Soup uses simple ingredients that are slow cooked to perfection. We like to serve it with Mexican blend cheese sprinkled on top and tortilla chips.
This recipe calls for black beans but you can substitute your favorite bean if you prefer. I did not have any black beans so I added pinto beans instead.
If you love Mexican inspired slow cooker recipes you might also like this Easy Slow Cooker Chicken Taco Soup and Slow Cooker Chicken Burrito Bowl.
Ingredients
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- boneless skinless chicken breasts
- diced tomatoes and green chili (such as Rotel)
- diced tomatoes, undrained
- frozen corn
- black beans, rinsed and drained
- medium onion, diced
- chicken broth
- jalapeño pepper, seeded and minced
- chili powder
- ground cumin
- smoked paprika
- minced garlic
- Salt and pepper to taste
How To Make Slow Cooker Mexican Chicken Soup
- Season chicken with salt and pepper and place chicken in slow cooker.
- Sauté the onion in 1 tablespoon olive oil, until the onion is clear, adding minced garlic for the last 20 seconds.
- Add onion and remaining ingredients to slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- 30 minutes before cooking time is finished, shred chicken with two forks and return to slow cooker. Stir to mix, place lid back on and cook for remaining 30 minutes.
- If too thick you can add a little more broth to your desired consistency.
- Serve with sliced avocado's, fresh cilantro, lime wedges, sour cream, shredded cheese and tortilla chips.
How To Store
Store any leftovers in the refrigerator in an airtight container for up to 3 days.
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I hope you enjoy this Slow Cooker Mexican Chicken Soup! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Slow Cooker Mexican Chicken Soup
Ingredients
- 3 boneless skinless chicken breasts
- 14.5 ounce can diced tomatoes, undrained
- 10 ounce can diced tomatoes and green chili (Rotel)
- 2 cups frozen corn
- 15 ounce can black beans, rinsed and drained
- ½ medium yellow onion, diced
- 14.5 ounce can chicken broth
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon minced garlic
- 1 jalapeño pepper, seeded and minced (optional)
- Salt and pepper to taste
- 1 Tablespoon olive oil
Instructions
- Season chicken with salt and pepper and place chicken in slow cooker.
- Sauté the onion in 1 tablespoon olive oil, until the onion is clear, adding minced garlic for the last 20 seconds.
- Add onion and remaining ingredients to slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- 30 minutes before cooking time is finished, shred chicken with two forks and return to slow cooker. Stir to mix, place lid back on and cook for remaining 30 minutes.
- If too thick you can add a little more broth to your desired consistency.
- Serve with sliced avocado's, fresh cilantro, lime wedges, sour cream, shredded cheese and tortilla chips.
Judy
Tuesday 12th of March 2013
Thanks! So glad you stopped by! This is one of our favorite soups. So good!
Menu Plan Monday: School Breakfast Week
Tuesday 12th of March 2013
[...] Slow Cooker Mexican Chicken Soup <– this was linked to my Dinner Time Linky at Southern Mom Cooks. I am excited to [...]
Heather Who Needs a Cape?
Monday 4th of March 2013
this sounds YUMMY :)
Found you at Southern Mom Cooks!!