Slow Cooker Mexican Chicken Soup
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5.0
186 reviews
Excellent
Slow Cooker Mexican Chicken Soup
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Recipe video above. 10 minutes prep, then throw everything into your slow cooker and come home to the ultimate comfort food. This is a hearty, chunky soup that just happens to be healthy. Excessive toppings are a must!
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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
Spices
- 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
Toppings
- 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
- 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!)
Nutrition Information
Show Details
Serving
823g
Calories
352cal
(18%)
Carbohydrates
46g
(15%)
Protein
28g
(56%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
46mg
(15%)
Sodium
1215mg
(51%)
Potassium
1226mg
(35%)
Fiber
11g
(44%)
Sugar
7g
(14%)
Vitamin A
926IU
(19%)
Vitamin C
40mg
(44%)
Calcium
99mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 7- 8
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 823g | |
| Calories | 352cal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 1215mg | 51% |
| Potassium | 1226mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 926IU | 19% |
| Vitamin C | 40mg | 44% |
| Calcium | 99mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
186 reviews
Excellent
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