Description
This Slow Cooker Mexican Chicken Soup is a hearty and flavorful dish perfect for cozy meals. Loaded with tender shredded chicken, black beans, corn, and aromatic spices, this soup offers a comforting blend of textures and bold Mexican-inspired flavors. Easy to prepare with simple ingredients and slow-cooked to perfection, it’s perfect for warming up on a chilly day or serving a crowd with customizable toppings like shredded cheese, sour cream, cilantro, and avocado.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced (brown, white, or yellow)
- 1 large red capsicum/bell pepper, diced
- 3 cloves garlic, minced
- 3 cups (750 ml) chicken broth, low sodium
- 800 g / 28 oz canned black beans, drained (about 2 cans)
- 800 g / 28 oz canned corn, drained (or 500 g/1 lb frozen or fresh corn)
- 800 g / 28 oz crushed canned tomato OR 700 g tomato passata
- 500 g / 1 lb chicken breast
- 1 tbsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper (optional, adjust spiciness)
- 1 tsp salt
- 1 tsp black pepper
Toppings (Optional but Recommended)
- Shredded cheese
- Sour cream or yogurt
- Coriander/cilantro
- Lime wedges
- Diced avocado
- Corn chips or tortillas for dunking
Instructions
- Sauté Vegetables: Heat the olive oil over medium heat in a large skillet. Add the diced onion, bell pepper, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables become translucent and fragrant.
- Deglaze and Transfer: Add a splash of chicken broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom. Then transfer the entire mixture into your slow cooker. (If using an Instant Pot, perform this step using the sauté function.)
- Add Remaining Ingredients: Pour in the remaining chicken broth, then add the dried oregano, cumin, paprika, onion powder, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well to combine. Next, add the drained corn, black beans, and crushed tomatoes or passata. Place the raw chicken breasts on top and submerge them fully into the liquid.
- Slow Cook the Soup: Cover and cook on LOW for 6 to 8 hours in the slow cooker until the chicken is tender and fully cooked. (Alternatively, if using a pressure cooker, cook for 25 minutes on high pressure.)
- Shred the Chicken: Remove the chicken breasts onto a plate. Use two forks to shred the meat finely. Return the shredded chicken to the slow cooker and stir well to distribute evenly. Taste and adjust seasoning with salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and serve hot. Offer toppings such as shredded cheese, sour cream or yogurt, fresh cilantro, lime wedges, diced avocado, and corn chips or warm tortillas to personalize each serving.
Notes
- If using fresh or frozen corn, use about 500 g/1 lb instead of canned.
- You can substitute crushed canned tomatoes with tomato passata for a smoother texture.
- To speed up cooking, use a pressure cooker or Instant Pot and set it to 25 minutes high pressure.
- Adjust cayenne pepper to control the soup’s heat level based on your spice preference.
- Leftovers store well refrigerated for up to 4 days and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: slow cooker chicken soup, Mexican chicken soup, shredded chicken soup, easy slow cooker recipes, healthy chicken soup, chicken and bean soup
