There’s something about the smell of cumin and garlic wafting through the house that makes a slow afternoon feel like home. This Slow Cooker Mexican Chicken Soup has saved many of my weeknights—it’s that cozy, throw-it-in-and-walk-away kind of meal. And the flavor? Think chicken enchiladas, but in soup form. Rich, hearty, and packed with goodness.
Table of Contents
Why You’ll Love This Recipe
This soup tastes like chicken enchiladas—but with way less effort.
It’s hearty, bold, and deeply comforting. All you need is 10 minutes of prep, and the slow cooker does the rest. Whether you’re cooking it on low all day, speeding it up in the Instant Pot, or simmering it on the stove, this recipe fits your rhythm.
You can freeze leftovers, switch up the beans, or pile on your favorite toppings. It’s flexible and filling, just how homemade soup should be.
Ingredients You’ll Need
Fresh Ingredients
- 1 tbsp olive oil
- 1 onion (brown, white, or yellow), diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 500g / 1 lb chicken breast
Pantry Staples
- 3 cups (750ml) low-sodium chicken broth
- 2 cans (14 oz each) black beans, drained
- 2 cans (14 oz each) corn, drained
- 1 can (28 oz) crushed tomatoes or 700g tomato passata
Spices
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder (or double either one)
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1 tsp black pepper
How to Make Slow Cooker Mexican Chicken Soup
Step 1 – Sauté Aromatics
Heat oil in a skillet over medium heat. Add diced onion, bell pepper, and garlic. Sauté for about 5 minutes, or until the onions turn soft and translucent.
Step 2 – Add Everything to the Slow Cooker
Pour in a splash of broth to loosen up the pan bits, bring it to a quick simmer, then transfer everything into your slow cooker. Add the rest of the broth, black beans, corn, tomatoes, and all the spices. Stir it all well.
Place the chicken breasts on top, pressing them down gently to submerge.
Step 3 – Cook & Shred Chicken
Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours. Once done, remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir it in.
Taste and adjust salt or spice if needed.
Step 4 – Serve with Toppings
Ladle the soup into bowls. Add your favorite toppings—cheese, sour cream, fresh cilantro, lime juice. Don’t skip the crunch of corn chips or warm tortillas for dipping. That final layer of texture makes it special.
Best Toppings for Mexican Chicken Soup
Toppings are half the fun with this soup. Here’s what works beautifully:
- Shredded cheese – melts into creamy pockets
- Sour cream or yogurt – adds tang and creaminess
- Fresh cilantro – brightens the flavor
- Lime wedges – balances the spice
- Diced avocado – creamy and cooling
- Tortilla chips – for crunch or dunking
Mix and match depending on what’s in your fridge. This soup is forgiving.
Recipe Tips & Variations
Substitutions:
Use red kidney beans or even chickpeas if that’s what you have. Passata gives a smoother broth, while crushed tomatoes give more texture.
Alternate Cooking Methods:
- Instant Pot: 25 minutes on high pressure, quick release
- Stovetop: Simmer for 40 minutes, shred chicken, simmer 20 more
Freezing Tips:
Freeze the soup (without toppings) in containers for up to 3 months. It also keeps in the fridge for 5 days, making it great for lunches.
Nutrition Information
Per large bowl (~3 cups, without toppings):
- Calories: 352
- Protein: 28g
- Carbs: 46g
- Fat: 7g
- Fiber: 11g
- Sodium: 1215mg
- Vitamin C: 40mg
- Iron: 5mg
Plenty of fiber, protein, and flavor—all in one bowl.
Slow Cooker Mexican Chicken Soup Recipe Card
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Slow Cooker Mexican Chicken Soup – Easy & Hearty Comfort
- Total Time: 6 hours 10 minutes
- Yield: 7–8 servings 1x
Description
Tastes like chicken enchiladas in soup form—rich, cozy, and perfect for weeknights or meal prep.
Ingredients
1 tbsp olive oil
1 onion (brown/white/yellow), diced
1 large red bell pepper, diced
3 cloves garlic, minced
3 cups (750ml) low-sodium chicken broth
2 x 14 oz canned black beans, drained
2 x 14 oz canned corn, drained
28 oz crushed canned tomato OR 700g passata
1 lb chicken breast
1 tbsp dried oregano
2 tsp cumin powder
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder (or 2 tsp of either)
1 tsp cayenne pepper (optional)
1 tsp salt
1 tsp black pepper
Instructions
1. Heat oil in a skillet over medium heat.
2. Add diced onion, bell pepper, and garlic. Sauté for about 5 minutes until soft.
3. Add a splash of broth, bring to simmer, then transfer to the slow cooker.
4. Add remaining broth, beans, corn, tomatoes, and all spices. Stir well.
5. Place chicken breasts in the mixture and press to submerge.
6. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours.
7. Remove chicken, shred it with two forks, and return to slow cooker.
8. Stir, taste, and adjust seasoning as needed. Serve hot with toppings.
Notes
Optional toppings: shredded cheese, sour cream or yogurt, chopped cilantro, lime wedges, avocado, tortilla chips.
For a smoother broth, use tomato passata instead of crushed tomatoes.
Soup can be stored in the fridge for 5 days or frozen for up to 3 months (without toppings).
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 823g (~3 cups)
- Calories: 352
- Sugar: 7g
- Sodium: 1215mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 46g
- Fiber: 11g
- Protein: 28g
- Cholesterol: 46mg
More Such Recipes
If you’re into warm, spoonable meals that fill the house with comforting smells, check out my hearty and comforting Slow Cooker Beef Stroganoff Stew.
Or try my cozy and flavorful Slow Cooker Chicken Taco Soup—it’s just as easy and crowd-pleasing.
For protein-packed holiday mains, bookmark the juicy and easy Slow Cooker Turkey Breast, or indulge in the Crock Pot Creamy Ranch Chicken with Potatoes.
FAQs
Can I make this soup ahead of time?
Absolutely. It actually tastes better the next day as the flavors meld. Store it in the fridge for up to 5 days, and just reheat when ready to eat.
How do I freeze Mexican chicken soup?
Let it cool completely first. Then portion it into freezer-safe containers or bags. Leave some space at the top for expansion. Freeze for up to 3 months.
Can I use chicken thighs instead of breasts?
Yes, definitely. Boneless, skinless thighs will add extra richness and tenderness. They shred just as easily and hold up beautifully in the slow cooker.
Final Thoughts
This Slow Cooker Mexican Chicken Soup checks all the boxes—easy, filling, and full of flavor. Whether you’re feeding a family or just craving a warm bowl on a quiet night, this one won’t let you down.
If you give it a try, I’d love to hear how it turned out. Leave a comment, share it with a friend, or tag me on Pinterest or Facebook. Your kitchen stories mean the world.