Crockpot Mexican Chicken Soup

Crockpot Mexican Chicken Soup

This hearty and flavorful soup is perfect for a comforting meal, combining tender chicken with classic Mexican spices.

Servings: 6 | Cook Time: 240 minutes

Prep Time: 15 minutes | Total Time: 255 minutes

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh cilantro, chopped

Instructions

1. Prepare Ingredients: Place chicken breasts in the bottom of the slow cooker.
2. Add Vegetables and Beans: Add black beans, corn, diced tomatoes, onion, and garlic on top of the chicken.
3. Season and Add Broth: Sprinkle cumin, chili powder, salt, and pepper over the mixture, then pour in the chicken broth.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked.
5. Shred Chicken: Remove chicken breasts, shred them with two forks, and return to the slow cooker.
6. Stir and Serve: Stir in fresh cilantro and adjust seasoning if needed before serving.

Tips

• Serve with lime wedges for an extra burst of flavor.
• Add sliced avocado on top for a creamy texture.
• For extra heat, include a chopped jalapeño in the mix.

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Try a Different Way to Cook It

If you enjoyed this Crockpot Mexican Chicken Soup recipe, you might also love this Air fryer chicken recipe: Air Fryer Chicken Tacos!