Slow Cooker Mexican Chicken Soup

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Looking for an easy, tasty meal? Slow Cooker Mexican Chicken Soup is perfect for you. This recipe takes just 10 minutes to prep, then cooks for 8 hours while you’re at work or running errands. You’ll come home to a hearty, flavorful soup packed with chicken, beans, corn, and spices.

The slow cooker does all the work, creating a rich blend of Mexican-inspired flavors. Top your soup with cheese, sour cream, and cilantro for extra yumminess. It’s a healthy, filling meal that’s great for busy weeknights or lazy weekends.

Exact Ingredients List

Here’s what you’ll need to make this tasty Mexican chicken soup:

• 1 tbsp olive oil
• 1 onion, diced
• 1 large red bell pepper, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 cans (28 oz total) black beans, drained
• 2 cans (28 oz total) corn, drained
• 1 can (28 oz) crushed tomatoes
• 1 lb chicken breast

For the spice mix:
• 1 tbsp dried oregano
• 2 tsp cumin powder
• 2 tsp paprika powder
• 1 tsp each onion and garlic powder
• 1 tsp cayenne pepper (optional)
• 1 tsp each salt and black pepper

Don’t forget your favorite toppings! Try shredded cheese, sour cream, cilantro, lime wedges, diced avocado, or corn chips for dunking.

This recipe makes 7-8 servings. You can easily adjust the amounts if you’re cooking for more or fewer people.

Instructions

Put the oil in a big pan. Cook the onion, bell pepper, and garlic for 5 minutes until soft.

Add some chicken broth to the pan. Let it bubble, then pour it all into your slow cooker.

Put the rest of the broth, spices, corn, beans, and tomatoes in the slow cooker. Mix well.

Add the chicken and push it down into the liquid.

Cook on low for 6 to 8 hours.

Take out the chicken and shred it with two forks. Put it back in the soup and stir.

Taste the soup and add salt if needed.

Serve hot with your favorite toppings. Try cheese, sour cream, cilantro, or lime juice.

You can keep leftovers in the fridge for 3-4 days. The soup also freezes well for up to 3 months.

Possible Substitutes List & Recipe Variations

You can easily change up this slow cooker Mexican chicken soup to fit your tastes or use what you have on hand. Here are some ideas:

Beans: Try pinto, kidney, or white beans instead of black beans.

Meat: Swap chicken for ground beef, turkey, or pork. For a veggie version, use extra beans or add tofu.

Veggies: Toss in zucchini, carrots, or celery. Frozen mixed veggies work great too.

Spices: Add chili powder or taco seasoning for more kick. Use smoked paprika for a smoky flavor.

Liquid: Try beef broth or vegetable broth instead of chicken broth.

Toppings: Get creative! Add sliced jalapeños, diced onions, or crushed tortilla chips.

To make it creamier, stir in some cream cheese or heavy cream near the end of cooking.

For a thicker soup, mash some of the beans before adding them.

You can also turn this into a chili by using less broth and adding more beans and meat.

Tips, Tricks & Storing

You can make this soup your own by adding extra veggies. Try diced zucchini, carrots, or celery for more flavor and nutrition.

For a thicker soup, mash some of the beans before adding them to the slow cooker. This will give your soup a creamier texture.

Don’t forget to taste and adjust seasoning before serving. You might want to add more salt, pepper, or spices to suit your taste.

Leftovers keep well in the fridge for 3-4 days. Store in an airtight container and reheat on the stove or in the microwave.

You can freeze this soup for up to 3 months. Let it cool completely before transferring to freezer-safe containers.

To reheat frozen soup, thaw overnight in the fridge. Then warm it up on the stove or in the microwave until hot.

For a fun twist, serve the soup over rice or quinoa to make it even more filling.

Remember to set out plenty of toppings. Let everyone customize their bowl with their favorite add-ons.