Slow Cooker Mexican Chicken Soup
Total Time
8 hours and 10 minutes
Prep Time
10 minutes
Cook Time
8 hours
Rating
4.97 out of 5 stars
(61)
Ingredients
7 servings
- 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
- 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
- Shredded cheese (recommended)
- Sour cream or yogurt (recommended)
- Coriander/cilantro (recommended)
- Lime wedges (recommended)
- Avocado, diced
- Corn chips or tortillas (, for dunking)
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Preparation
Step 1
Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
Step 2
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).
Step 3
Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.
Step 4
Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
Step 5
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.
Step 6
Ladle into bowls and serve with Toppings of choice!
Step 7
Save recipe for the next time?
