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
- 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)
- Salt & pepper to taste
- Handful fresh cilantro chopped
- Juice of 1/2 lime
- Crushed tortilla chips
- Greek yogurt or sour cream
- Sliced jalapenos
- Avocado slices
- Lime wedges
- Prep your onion, celery, and carrots.
- 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.
- 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.
- Garnish the soup with any/all of the garnish suggestions. Serve immediately.
- 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.