Slow Cooker Mexican Chicken Soup
User Reviews
5
Slow Cooker Mexican Chicken Soup
Description
Slow Cooker Mexican Chicken Soup features lean chicken breast cooked gently with diced onion, red bell pepper, garlic, black beans, corn, and canned tomatoes. The detailed spice blend with oregano, cumin, paprika, garlic, and onion powder provides a balanced, mildly spicy flavor. The slow cooking method softens the beans and melds the components into a cohesive soup with a rich broth. Shredding the chicken after cooking enhances the texture, integrating tender meat strands throughout the soup.
The combination of corn, black beans, and tomatoes yields a slightly chunky texture contrasted against the broth. This soup serves well with toppings like shredded cheese, sour cream or yogurt, fresh coriander or cilantro leaves, lime wedges for acidity, and diced avocado for creaminess. Corn chips or tortillas offer added texture and a means to dunk into the soup, rounding out the meal.
Storage notes indicate the soup keeps up to five days refrigerated and freezes well for up to three months, though toppings should be added fresh. The recipe also offers stovetop instructions and tips on substitution within beans and tomatoes. Overall, this soup is a hearty and flavorful option that benefits from slow cooking to deepen its taste and texture.
Ingredients
- 1 tbsp olive oil
- 1 onion , diced (brown, white, yellow)
- 1 red bell pepper large, diced
- 3 cloves garlic , minced
- 3 cups (750ml) chicken broth low sodium, or chicken stock
- 800g / 28 oz black beans 2 cans, or other beans, Note 1, canned, drained
- 800g / 28 oz corn 2 cans, or 500g/1lb frozen or fresh corn, canned, drained
- 800g / 28oz canned tomato OR 700g tomato passata (Note 2, crushed
- 500g / 1 lb chicken breast
Spices
- 1 tbsp oregano dried
- 2 tsp cumin powder
- 2 tsp paprika powder
- 1 tsp onion powder or 2 tsp of one of them
- 1 tsp garlic powder or 2 tsp of one of them
- 1 tsp cayenne pepper (optional, adjust spiciness)
- 1 tsp salt
- 1 tsp black pepper
Toppings
- cheese recommended, shredded
- sour cream recommended, or yogurt
- Coriander recommended, or cilantro
- lime recommended, wedges
- avocado diced
- corn chips for dunking, or tortillas
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
- Red kidney beans may replace black beans, or use half a cup of dried beans if preferred.
- Tomato passata is a pureed tomato product, smoother than canned diced tomatoes, and found in many supermarkets.
- For stovetop cooking, simmer soup for 40 minutes, shred the chicken, then simmer another 20 minutes before serving.
- Cooked soup stores well for up to 5 days in the refrigerator and can be frozen for up to 3 months, but avoid freezing toppings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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