BowlsChickenCuisineMainsMeatMexicanQuick & Easy

Slow Cooker Mexican Chicken Soup

8 hrs Cook
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NomNom Recipes

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!

Mexican Chicken Soup
Slow Cooker Mexican Chicken Soup – NomNomWow

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.
bonus points.

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.

Slow Cooker Mexican Chicken Soup

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.
prep time
10 mins
cooking time
8 hrs
total time
8 hrs 10 mins



  • 1 tbsp olive oil

  • 1 onion , diced (brown, white, yellow)

  • 1 red capsicum/bell pepper , large, diced

  • 3 cloves garlic , minced

  • 3 cups (750ml) chicken broth/stock , low sodium

  • 800g / 28 oz canned black beans, drained (2 cans, or other beans, Note 1)

  • 800g / 28 oz canned corn, drained (2 cans, or 500g/1lb frozen or fresh corn)

  • 800g / 28oz crushed canned tomato OR 700g tomato passata (Note 2)

  • 500g / 1 lb chicken breast


  • 1 tbsp dried oregano

  • 2 tsp cumin powder

  • 2 tsp paprika powder

  • 1 tsp each onion powder and garlic powder (or 2 tsp of one of them)

  • 1 tsp cayenne pepper (optional, adjust spiciness)

  • 1 tsp each salt + black pepper


  • Shredded cheese (recommended)

  • Sour cream or yogurt (recommended)

  • Coriander/cilantro (recommended)

  • Lime wedges (recommended)

  • Avocado, diced

  • Corn chips or tortillas , for dunking


Heat the oil in a large skillet over medium-high heat and sauté the onions, bell peppers/paprika, and garlic until translucent, 5 minutes.
Add some chicken stock and bring to a simmer. Place in the slow cooker. (Instant Pot: Perform steps 1 and 2 of the fry function).
Add remaining chicken broth, spices, corn, beans and tomatoes. Stir well, then add chicken and press down to soak. Slow cook on
LOW for 6-8 hours. (or 25 minutes in pressure cooker, see stove notes).
Place the chicken on a plate and use two forks to cut it into strips. Return to slow cooker and stir well. Check if salt or pepper is needed.
Serve on a plate and add your favorite toppings!


Beans - You can use red kidney beans instead of black beans, or 1/2 cup of dried beans. Tomato passata is pureed plain tomatoes that is the consistency of a thick, smooth liquid, not like a paste or sauce. In Australia it is found in the pasta section of supermarkets and costs around the same as canned tomatoes. Stove - simmer on stove for 40 min on medium low, remove chicken and shred. Simmer soup for further 20 minutes, then return shredded chicken into pot then serve. Storage - cooked soup will keep in the fridge for 5 days. Or freeze for up to 3 months - it freezes perfect (soup only, not toppings). Nutrition per serving (800g/3 cups), excluding toppings (because I cannot be held responsible for how much you load it up!)
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