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–+ servings
Crockpot Mexican Chicken Soup

Crockpot Mexican Chicken Soup: A Cozy, Flavorful Delight

This Crockpot Mexican Chicken Soup is a wholesome, gluten-free comfort food perfect for busy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 28 oz Crushed or Diced Tomatoes opt for fire-roasted for extra flavor
  • 4 cups Chicken Broth choose low-sodium to manage salt content
  • 14 oz Black Beans try kidney beans or chickpeas for a change
  • 12 oz Corn using frozen corn can enhance crunch
  • 0.5 medium Onion, chopped shallots make a great milder substitute
  • 4 sticks Celery, chopped feel free to leave out if short on supplies
  • 2 large Carrots, peeled & sliced sweet potatoes can also work well
  • 1 teaspoon Garlic Powder fresh minced garlic is an excellent alternative
  • 1 teaspoon Ground Cumin essential for capturing authentic Mexican flavor
  • 0.5 tablespoon Chili Powder adjust to suit your heat preference
  • to taste Cayenne Pepper omit if you prefer a milder soup
  • 3-4 pieces Boneless Skinless Chicken Breasts swapping in chicken thighs yields richer flavor
  • Salt & Pepper adjust according to your taste
  • handful Fresh Cilantro, chopped can be replaced with green onions or left out
  • 0.5 units Juice of Lime extra lime wedges can be offered as a side
Optional Garnishes
  • Crushed Tortilla Chips provides a delightful crunch
  • Greek Yogurt or Sour Cream creaminess balances spices beautifully
  • Sliced Jalapeños for those seeking a kick
  • Avocado Slices adds richness and creaminess

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables by chopping the onion, celery, and carrots into small pieces. Aim for about 1 cup of chopped onion, 1 cup of celery, and 2 large carrots.
  2. Combine Ingredients in the Crockpot by adding the chopped vegetables, crushed or diced tomatoes, black beans, corn, and chicken broth. Stir thoroughly.
  3. Add the Chicken by placing the boneless skinless chicken breasts directly on top, ensuring they are submerged slightly in the broth.
  4. Shred the Chicken after cooking; use two forks to shred it right in the pot, mixing into the soup base.
  5. Final Touches: Stir in freshly chopped cilantro and lime juice, then season with salt and pepper to taste.
  6. Serve and Enjoy: Ladle the warm soup into bowls and offer optional garnishes like crushed tortilla chips, Greek yogurt, jalapeños, and avocado slices.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 100IUVitamin C: 50mgCalcium: 5mgIron: 15mg

Notes

Use fresh vegetables and good-quality chicken for the best flavor. Store leftovers for up to 4 days in an airtight container.

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