Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Slow Cooker Mexican Chicken Soup Recipe
Sluggish Cooker Mexican Chicken Soup tastes like chicken enchiladas – however takes loads much less effort! Sensational sluggish cooker soup that’s fast to arrange but loaded with flavour. 10 minutes prep with a number of can opening, and a great quantity of spices for a success of Mexican flavour.
Hearty, chunky, wholesome, completely scrumptious!
Sluggish Cooker Mexican Chicken Soup
This can be a soup that’s significantly incredible to make within the sluggish cooker. Cooking it low and sluggish lets the chicken breast cook dinner gently till it’s tender and shreddable, the beans and corn soak up the heavenly spice flavours within the Mexican flavoured soup broth, and the tomatoes break right down to thicken the soup.
After tossing the shredded chicken again in, there’s nothing required to be accomplished to complete it off earlier than serving aside from grabbing just a few toppings. Shredded cheese, dollop of bitter cream or yogurt plus a sprinkle of contemporary coriander/cilantro at a minimal.
Bonus factors in case you add avocado and a few crunchy corn chips for dunking!
What you want
Right here’s what you want for this Sluggish Cooker Mexican Chicken Soup. A number of cans and many spices you in all probability have already got!
On this explicit recipe, chicken breast is the best lower. It takes 6 to eight hours to cook dinner till it’s simply shreddable, the identical time the broth requires for the flavours to return collectively and thicken.
The best way to make Mexican Chicken Soup
This can be a soup that’s ultimate for making within the sluggish cooker. Sauté the garlic, onion and capsicum/bell peppers, then simply put every part within the sluggish cooker and cook dinner on low for six to eight hours, or on excessive for 4 to five hours. The chicken breast can be tender and simply shreddable, the beans could have soaked up all of the flavour from the spices, and the soup thickened.
To complete it off, simply shred the chicken, toss it again in then serve!
This soup is the chicken model of the favored Beef Taco Soup. Fast and straightforward, hearty and exploding with Taco flavours!
Mexican Chicken Soup Toppings!
Toppings are usually not non-obligatory – they’re important! Toppings take a tasty soup excessive to OMG that is so delish!
In my world, the naked minimal is cheese, bitter cream, coriander/cilantro and a squeeze of contemporary lime.
However in case you add just a little little bit of diced avocado and corn chips for dunking, it’s going to catapult this into one other stratosphere of deliciousness.
And to suppose it’s so fast and straightforward to make!!! – Johnsat x
Watch learn how to make it
Ingredients
- 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
Instructions
- Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
- Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
- Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.
- Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
- Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.
- Ladle into bowls and serve with Toppings of choice!
Notes
1. Beans – You can use red kidney beans instead of black beans, or 1/2 cup of dried beans.
2. 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.
3. 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.
4. 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).
5. 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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