I absolutely love this Slow Cooker Mexican Chicken Soup Recipe because it’s like a warm, comforting hug in a bowl. Whether you’re winding down on a chilly evening or just craving something hearty and full of flavor without any fuss, this soup comes through every single time. It’s packed with wholesome ingredients like black beans, corn, and tender chicken, simmered to perfection with vibrant spices that make your kitchen smell AMAZING.
What I really appreciate about this Slow Cooker Mexican Chicken Soup Recipe is how effortlessly it comes together. You can set it and forget it, and by dinner time, you have a rich, tasty meal that always impresses. Plus, it’s super versatile — you can tweak the spice level or toppings to suit your mood, and your family or guests will go crazy for it, just like mine do!
Why You’ll Love This Recipe
- Set-It-and-Forget-It Convenience: This slow cooker recipe lets you prep quickly and come back to a delicious meal, perfect for busy days.
- Hearty, Healthy, and Flavorful: Loaded with beans, veggies, and lean chicken, it’s a nutritious dish without compromising on taste.
- Customizable to Your Taste: From spice level to toppings, you can tailor this soup exactly how you like it.
- Family Favorite: My loved ones ask for it again and again — a true crowd-pleaser that never disappoints.
Ingredients You’ll Need
The ingredients in this Slow Cooker Mexican Chicken Soup Recipe blend together beautifully to create that irresistible combination of smoky, savory, and slightly spicy flavors. Most of these pantry staples make it easy to pull together at the last minute or prep ahead.
- Olive oil: Helps soften the veggies and adds a subtle richness right at the start.
- Onion: Brown, white, or yellow all work here — they bring a sweet base flavor after sautéing.
- Red capsicum/bell pepper: Adds color and a natural sweetness that balances the spice.
- Garlic: Minced for that classic punch of flavor you can’t live without in Mexican dishes.
- Chicken broth/stock: I always use low sodium so I can control the saltiness in the soup.
- Black beans: Drained canned beans make this easy, but red kidney beans also work well.
- Corn: Canned, frozen, or fresh — whichever you have on hand adds a nice pop of sweetness and texture.
- Crushed canned tomato or tomato passata: Provides a rich, tangy base for the soup.
- Chicken breast: The star protein that turns this into a filling meal.
- Spices (oregano, cumin, paprika, onion powder, garlic powder, cayenne, salt, black pepper): The perfect blend that delivers authentic Mexican warmth and flavor.
Variations
I love making this Slow Cooker Mexican Chicken Soup Recipe my own depending on what I have in the fridge or what flavor vibe I’m after. It’s super adaptable, so don’t hesitate to experiment.
- Spicier Kick: One time, I bumped up the cayenne and added diced jalapeños — totally loved the heat it gave!
- Vegetarian Twist: Leave out the chicken and add more beans or some diced sweet potatoes for a hearty meatless version that still satisfies.
- More Veggies: Toss in chopped zucchini or carrots to sneak in extra nutrition without changing the flavor much.
- Using Different Beans: Red kidney beans or pinto beans also work beautifully if you want to switch it up.
How to Make Slow Cooker Mexican Chicken Soup Recipe
Step 1: Sauté the Flavors
Start by heating the olive oil over medium heat in a large skillet. Add the diced onion, red capsicum, and minced garlic, cooking for about 5 minutes until everything’s softened and translucent. This step really brings out the sweetness and sets the foundation for the whole soup—don’t rush it! Adding a splash of chicken broth and simmering it briefly helps lift any caramelized bits off the pan, which you’ll want to scrape into the slow cooker for max flavor.
Step 2: Layer It Up in the Slow Cooker
Transfer your sautéed veggies and garlic into the slow cooker. Add the remaining chicken broth, drained black beans, corn, crushed tomatoes (or tomato passata), and all the spices—oregano, cumin, paprika, onion powder, garlic powder, cayenne if you like heat, and salt & pepper. Stir it gently to combine everything before placing the chicken breasts on top. I like to push the chicken down a bit so it’s submerged, ensuring it cooks evenly and stays juicy.
Step 3: Slow Cook and Shred
Set your slow cooker to LOW and let it do its magic for 6 to 8 hours. You’re rewarded with chicken so tender it falls apart easily. When it’s done, remove the chicken onto a plate and shred it with two forks. Pop it back into the slow cooker, stir everything together, and taste—adjusting salt and pepper as needed. This part always feels like winning because the flavors meld beautifully, and the soup is so comforting.
Pro Tips for Making Slow Cooker Mexican Chicken Soup Recipe
- Don’t Skip the Sauté: Taking those extra 5 minutes to sauté onions and peppers amps up your soup’s depth beyond just throwing everything in raw.
- Use Low Sodium Broth: This keeps you in control of salt and means you won’t end up with a salty soup after cooking long hours.
- Timing Matters: If you have more time, choosing 8 hours on LOW gives the best tender chicken; less time and it’s still good, but flavor develops more slowly.
- Shred Chicken Properly: Shredding after cooking prevents dry chicken and helps it soak up the broth perfectly.
How to Serve Slow Cooker Mexican Chicken Soup Recipe
Garnishes
My go-to garnishes for this soup include shredded cheddar cheese, dollops of sour cream or Greek yogurt, fresh cilantro, and some bright lime wedges for squeezing. I also love adding diced avocado — it brings this creamy, luscious texture that contrasts the bold, spicy flavors perfectly. If you want a crunchy bite, corn chips or warm tortillas are the perfect sides for dunking.
Side Dishes
I like pairing this soup with a simple green salad or a side of Mexican rice when I want to round out the meal. Sometimes, just a basket of warm, crusty bread does the trick to soak up every last drop of that delicious broth.
Creative Ways to Present
For a festive dinner, I’ve served this soup in mini edible bread bowls made from small sourdough rounds — it’s such a fun way to wow guests! Another idea I love is layering the soup and toppings in clear glass mugs for a colorful, appetizing presentation.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in airtight containers in the fridge, and they hold up beautifully for up to 5 days. The flavors deepen even more overnight, making it an excellent soup to prep ahead for busy weekday meals or lunchboxes.
Freezing
This Slow Cooker Mexican Chicken Soup Recipe freezes like a dream! I portion it into freezer-safe containers without any toppings and store it for up to 3 months. When you’re ready, just thaw overnight in the fridge before reheating.
Reheating
I gently reheat leftovers on the stove over low heat, stirring occasionally to keep the soup from sticking. If you want a quicker method, microwaving in a covered bowl works too—just be sure to stir every minute or so for even heating. Add fresh toppings after reheating for the best experience.
FAQs
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Can I use chicken thighs instead of chicken breasts in this Slow Cooker Mexican Chicken Soup Recipe?
Absolutely! Chicken thighs are great in slow cooker recipes because they stay moist and tender, plus they add a richer flavor. Just expect them to shred even more easily than breasts, and reduce cooking time slightly if they’re boneless.
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Is this soup spicy? Can I adjust the heat?
The recipe has a moderate spice level thanks to paprika and cayenne pepper, but you can easily control the heat by reducing or omitting the cayenne. If you like it extra spicy, feel free to add chopped jalapeños or a pinch more cayenne when prepping.
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Can I cook this Slow Cooker Mexican Chicken Soup Recipe on the stovetop instead?
Yes! Simmer the soup on medium-low heat for about 40 minutes, remove the chicken to shred, then let the soup cook another 20 minutes before returning the chicken to the pot. This method works well if you don’t have a slow cooker handy.
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What toppings do you recommend for this soup?
I love topping it with shredded cheese, sour cream or Greek yogurt, fresh cilantro, lime wedges, diced avocado, and crunchy corn chips. These add layers of flavor and texture that make every spoonful exciting.
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How long will leftovers keep?
Soups like this keep well in the fridge for up to 5 days. You can extend that by freezing portions for up to 3 months, which is handy for batch cooking or meal prep.
Final Thoughts
This Slow Cooker Mexican Chicken Soup Recipe has become one of those dishes I recommend to friends without hesitation because it just works. It’s comforting, flavorful, and requires minimal hands-on time — perfect for busy nights or anytime you want something cozy and homemade. I hope you enjoy making and eating it as much as my family and I do; once you try it, I bet it’ll become a regular in your rotation, too!
Print
Slow Cooker Mexican Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 7 to 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Mexican Chicken Soup is a hearty, flavorful dish packed with tender chicken, black beans, corn, and rich tomato base infused with traditional Mexican spices. Perfect for a comforting meal that requires minimal effort, it is slow-cooked to develop deep flavors and served with customizable toppings like shredded cheese, sour cream, and avocado.
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 onion, diced (brown, white, or yellow)
- 1 large red capsicum/bell pepper, diced
- 3 cloves garlic, minced
- 3 cups (750 ml) low sodium chicken broth/stock
- 800 g (28 oz) canned black beans, drained (about 2 cans) or substitute with other beans
- 800 g (28 oz) canned corn, drained (about 2 cans) or 500 g (1 lb) frozen or fresh corn
- 800 g (28 oz) crushed canned tomatoes OR 700 g tomato passata
- 500 g (1 lb) chicken breast
Spices
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper (optional, adjust to desired spiciness)
- 1 tsp salt
- 1 tsp black pepper
Toppings (Optional)
- Shredded cheese
- Sour cream or yogurt
- Coriander/cilantro leaves
- Lime wedges
- Diced avocado
- Corn chips or tortillas for dipping
Instructions
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add diced onion, red capsicum (bell pepper), and minced garlic. Sauté for about 5 minutes until the vegetables become translucent and fragrant.
- Deglaze and transfer: Pour a splash of chicken broth into the skillet and bring it to a simmer to lift any browned bits from the pan. Then transfer the entire contents into the slow cooker. (If using an Instant Pot, complete steps 1 and 2 using the sauté function.)
- Add remaining ingredients: Pour in the rest of the chicken broth, add the dried oregano, cumin, paprika, onion powder, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir to combine. Add the drained corn, black beans, and crushed tomatoes or passata. Finally, place the chicken breasts into the slow cooker and gently push them down to submerge in the liquid.
- Slow cook: Cover and cook on the LOW setting for 6 to 8 hours, allowing flavors to meld and chicken to become tender.
- Shred chicken: Remove the chicken breasts from the slow cooker and place onto a plate. Using two forks, shred the chicken finely. Return the shredded chicken to the slow cooker, stir well, and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as shredded cheese, sour cream, fresh coriander, lime wedges, diced avocado, and corn chips or tortillas for dipping.
Notes
- You can substitute black beans with red kidney beans or use 1/2 cup dried beans if preferred.
- Tomato passata is a smooth, pureed tomato product commonly available in supermarkets; it has a consistency thicker than liquid tomatoes but not as thick as paste.
- If cooking on stove instead of slow cooker, simmer the soup on medium-low heat for 40 minutes, remove chicken to shred, then simmer soup an additional 20 minutes before returning chicken to pot.
- Cooked soup can be refrigerated for up to 5 days or frozen for up to 3 months. Freeze soup without any toppings for best results.
- Nutritional values are per serving (approximately 800 g or 3 cups), excluding toppings.
Nutrition
- Serving Size: 800 g (about 3 cups)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 38 g
- Cholesterol: 70 mg
