Crockpot Mexican Chicken Soup

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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

crockpot mexican chicken soup


  • 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!


  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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