Chicken Low Carb Soups Thanksgiving

Crockpot Mexican Chicken Soup

Written by admin

This Crockpot Mexican chicken soup is fresh, tangy, and comforting. Set it and forget it, and you’ll come back home to a wonderful healthy homemade soup!

Prep Time 15 minutes | Cook Time 8 hours | Total Time 8 hours 15 minutes



Ingredients

  • 1 (28 fluid ounce) can crushed or diced tomatoes with juices
  • 2 (10 fluid ounce) cans chicken broth
  • 1 (19 fluid ounce) can black beans drained & rinsed
  • 1 (12 fluid ounce) can corn drained
  • 1/2 medium onion chopped
  • 4 sticks celery chopped
  • 2 large carrots sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 tablespoon chili powder
  • Cayenne pepper to taste (optional)
  • 3-4 chicken breasts (boneless, skinless)

To serve:

  • Salt & pepper to taste
  • Handful fresh cilantro chopped
  • Juice of 1/2 lime

Garnish (optional):

  • Crushed tortilla chips
  • Greek yogurt or sour cream
  • Sliced jalapenos
  • Avocado slices
  • Lime wedges 
  • …etc!

Instructions

  1. Prep your onion, celery, and carrots.
  2. Add all the soup ingredients except for salt & pepper, cilantro, and lime juice to your Crockpot. I like to give everything a good stir prior to adding the chicken breasts. Cook on low for 6-8 hours. 
  3. Once the soup is cooked, shred the chicken with 2 forks and stir in the cilantro and lime juice. Season to taste with salt & pepper if desired.
  4. Garnish the soup with any/all of the garnish suggestions. Serve immediately. 

Recipe Notes

  • Feel free to swap the chicken breasts for boneless/skinless chicken thighs if you prefer dark meat. I’d add 4-6 of them for this recipe and keep the cooking time the same. 
  • If you’re cooking it for 6 hours or less, I do suggest ensuring your chicken is properly cooked when you go to shred it. 
  • This is the 7-quart Crockpot I used to make this recipe. 

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