Description
This Crockpot Mexican Chicken Soup is a hearty, flavorful, and easy-to-make dish that combines tender shredded chicken with a medley of vegetables, beans, and spices. Slow-cooked to perfection, this comforting soup is perfect for busy days and serves as a nutritious, satisfying meal with delicious garnishes like avocado, jalapenos, and lime wedges.
Ingredients
Scale
Soup Ingredients
- 1 (28 fluid ounce) can crushed or diced tomatoes (with juices)
- 4 cups chicken broth
- 1 (14 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 (peeled & 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)
Garnishes
- Handful fresh cilantro (chopped)
- Juice of 1/2 lime
- Crushed tortilla chips
- Greek yogurt or sour cream
- Sliced jalapenos
- Avocado slices
- Lime wedges
Instructions
- Prepare the vegetables: Chop the onion, celery, and carrots into bite-sized pieces, ready to be added to the soup.
- Add ingredients to Crockpot: Place the crushed or diced tomatoes (with juices), chicken broth, black beans (drained and rinsed), corn (drained), chopped onion, celery, carrots, garlic powder, ground cumin, chili powder, and optional cayenne pepper into your Crockpot. Stir everything to combine well before adding the chicken breasts on top.
- Cook the soup: Set the Crockpot to low and cook the soup for 6 to 8 hours, allowing the flavors to meld and chicken to become tender and fully cooked.
- Shred the chicken and season: Once cooked, use two forks to shred the chicken breasts directly in the Crockpot. Stir in fresh chopped cilantro and the juice of half a lime. Season the soup with salt and pepper to taste.
- Serve with garnishes: Ladle the hot soup into bowls and garnish with crushed tortilla chips, a dollop of Greek yogurt or sour cream, sliced jalapenos, avocado slices, and lime wedges as desired. Serve immediately and enjoy.
Notes
- You can adjust the amount of cayenne pepper to control the spiciness of the soup.
- For a thicker soup, you can remove the chicken and use an immersion blender to blend part of the soup before shredding the chicken and mixing back in.
- If you prefer, substitute chicken breasts with boneless skinless thighs for a juicier texture.
- Leftovers keep well in the refrigerator for up to 3 days and freeze beautifully for up to 2 months.
- Adding fresh lime juice at the end brightens the flavors; do not skip this step.
