Slow Cooker Mexican Chicken Soup
This easy slow cooker recipe delivers a hearty Mexican chicken soup, perfect for a comforting meal. Boneless, skinless chicken breasts are slow-cooked with tomatoes, beans, bell peppers, and chipotle for a rich, smoky flavor. Simple to prepare, it's served with customizable toppings like avocado, cheese, and tortilla chips for a complete and satisfying dish.
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Chef's knife
- 2 Forks For shredding chicken
- 1 Large Ladle or Serving Spoon
Ingredients
Main
- 3 boneless skinless whole chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- One 28-ounce can whole or diced tomatoes with juice
- 3 cups low-sodium chicken broth more if you like the soup more liquid
- One 15-ounce can black beans drained and rinsed
- One 10-ounce can diced tomatoes with green chiles such as Ro*tel
- 4 ounces tomato paste
- 1 medium onion chopped
- 1 red bell pepper seeded and chopped
- 1 yellow bell pepper seeded and chopped
- 1 canned chipotle pepper in adobo you may add 2 to 3 if you like
- 1/2 lime juiced
- Fixings: avocado sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves
Instructions
- Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
- Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
Notes
For a richer depth of flavor, consider lightly sautéing the chopped onion and bell peppers in a touch of olive oil before adding them to the slow cooker; this caramelizes their sugars. The chipotle pepper in adobo is key for a smoky heat; adjust the quantity to your preferred spice level, and remember the adobo sauce itself contributes significant flavor. Always taste and adjust seasoning (salt, pepper, a touch more lime juice) at the end, as slow cooking can sometimes mute flavors. Don't overcook the chicken once shredded; simply stir it back in to warm through. Offer a variety of fresh garnishes like lime wedges, fresh cilantro, and creamy avocado to enhance the textural and flavor experience for your guests.