Best 2 Slow Cooker Mexican Chicken Soup Recipes

Indulge in the vibrant flavors of Mexican cuisine with this delectable Slow Cooker Mexican Chicken Soup. This hearty and comforting soup is brimming with tender chicken, a medley of colorful vegetables, and an array of aromatic spices, all simmered to perfection in a rich and flavorful broth. Experience the perfect balance of spicy, tangy, and savory flavors that come together to create a truly authentic Mexican dish.

In this article, we'll embark on a culinary journey, exploring variations of Slow Cooker Mexican Chicken Soup that cater to diverse tastes and preferences. From the classic version bursting with traditional Mexican flavors, to a creamy rendition infused with coconut milk and a touch of heat, and a healthy version packed with nutrient-rich ingredients, we have something for every palate. So, gather your ingredients, prepare your slow cooker, and let's embark on a flavor-packed adventure!

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER MEXICAN CHICKEN SOUP

Slow Cooker Mexican Chicken Soup image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 15

Ingredients

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

SLOW COOKER MEXICAN CHICKEN SOUP

Slow Cooker Mexican Chicken Soup image

I always keep certain canned goods on hand to whip up standards. You can cook chicken thighs ahead of time and add to this slow cooker Mexican soup, or you can put boneless cuts of chicken in at the beginning of the cooking time. Slightly spicy, it's a terrific 'comfort' food!

Provided by michelle o'c

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 6h55m

Yield 8

Number Of Ingredients 12

Ingredients

6 boneless chicken thighs, or more to taste
2 (15 ounce) cans chicken broth
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chiles
1 (1.25 ounce) package taco seasoning mix
1 tablespoon shredded Cheddar cheese, or to taste
1 tablespoon sour cream, or to taste
1 tablespoon crushed tortilla chips, or to taste
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 37 g, Cholesterol 57.8 mg, Fat 10.8 g, Fiber 9.8 g, Protein 24.4 g, SaturatedFat 3.1 g, Sodium 1931.2 mg, Sugar 7.1 g

Tips:

Prep your ingredients beforehand to save time. Chop your veggies, measure your spices, and thaw your chicken if needed.
Use a large slow cooker to ensure there's enough room for all the ingredients. A 6-quart or larger slow cooker is ideal.
Don't overcrowd the slow cooker. If you're cooking a large batch of soup, cook it in batches or use a larger slow cooker.
Use low-sodium chicken broth or bouillon to control the saltiness of the soup. You can always add more salt to taste at the end of cooking if needed.
Add the corn and black beans during the last 30 minutes of cooking to prevent them from becoming mushy.
Serve the soup with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, or tortilla chips.

Conclusion:

This slow cooker Mexican chicken soup is a delicious and easy weeknight meal that the whole family will love. It's packed with flavor from the chicken, vegetables, and spices, and it's sure to warm you up on a cold day. Serve it with your favorite toppings for a complete and satisfying meal.