Slow Cooker Mexican Chicken Soup tastes like chicken enchiladas, but without the hassle! A sensational slow cooker soup that’s quick and flavorful. A 10 minute prep with lots of canned food and just enough spice for a kick of Mexican flavor.
Hearty, chunky, healthy and absolutely delicious!
Slow Cooker Mexican Chicken Soup
An easy soup that can be made in a slow cooker. Slow cooking at a low temperature gently simmers chicken breasts until tender and shredded, beans and corn absorb exquisite spice flavors into a Mexican-flavoured broth, and tomatoes crumble to thicken the broth.
After adding the shredded chicken, you don’t need to do anything before eating, other than removing some of the toppings. grated cheese, chunks of sour cream or yogurt, and at least a sprinkle of fresh cilantro/cilantro. Adding avocado and crunchy corn chips to your dunk will give you.
What you need
That’s what you need for this Mexican slow cooker chicken soup. You probably already have a lot of cans and a lot of spices!
Chicken breast is the ideal cut for this particular recipe. It takes 6-8 hours to cook until it shreds easily.
How to make Mexican Chicken Soup
This is a soup that’s ideal for making in the slow cooker. Sauté the garlic, onion and capsicum/bell peppers, then just put everything in the slow cooker and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. The chicken breast will be tender and easily shreddable, the beans will have soaked up all the flavour from the spices, and the soup thickened.
To finish it off, just shred the chicken, toss it back in then serve!
Mexican Chicken Soup Toppings!
Topping is not required. The toppings add to the delicious soup OMG this is so yummy!
In my world cheese, sour cream, coriander/cilantro and fresh lime juice are the bare minimum.
But add a little diced avocado and corn chips to your dunk and it dives into another stratosphere of deliciousness.