Slow Cooker Mexican Chicken Soup

This is one of those recipes that is simple but flavorful. Theresa and I originally made it as a freezer-to-slow cooker meal: dump the ingredients in a bag and then thaw and slow cook. But when Theresa made hers, she found it somewhat lacking in flavor, and suggested adding a few things when I made it. So, of course, I decided to play around with it and add some things that I normally enjoy in Mexican-style dishes.

The result was really flavorful soup that is very different and much heartier than the original. Serve with a variety of garnishes, and a side or corn muffins, this soup makes an excellent meal for a chilly evening. Note that I have purposely kept the amount of salt low, so it’s adjustable to your preference – you’ll want to add salt to your bowl of soup to taste.


What you need:

Mexican chicken soup ingredients

Mexican chicken soup ingredients


  • 1 lb. carrots, peeled and chopped (or sliced)
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 15 oz. diced tomatoes (or 2 tomatoes, chopped)
  • 1 lb. frozen corn
  • 1 can black beans, rinsed and drained
  • 1 green pepper, chopped
  • 1 c. tomato juice (or tomato sauce, or salsa)
  • 1 t. cumin
  • 1 t. coriander
  • 1 t. chili powder
  • 1 t. salt
  • 2 T. lime juice (1 lime)
  • 1 lb. boneless skinless chicken breast
  • 4 c. chicken broth
  • To serve: sour cream, shredded cheddar cheese, sliced green onions, avocado, cooked rice or pasta, salt and pepper


  • cutting board and knife
  • measuring cups and spoons
  • colander
  • large slow cooker

Time: 15 minutes prep + 6-8 hours cooking.

Freezeable: Yes. You can freeze the ingredients (excepting broth) all together in a gallon ziploc bag. Be sure to put in the fridge to thaw the night before cooking, and add the broth to the slow cooker with the contents of the bag; cook as normal. Or you can cook the soup as normal and freeze it in wide-mouth pint jars. (Make sure to leave 1″ headspace for expansion.)

Serves: About 12.

Multiplying the recipe: If you had a big enough slow cooker, you could try scaling it up.

Slow Cooker Mexican Chicken Soup:

In a slow cooker, place all of the ingredients. Cook on low for 6-8 hours. Serve over rice or pasta, if desired, with garnishes.

Mexican chicken soup

Mexican chicken soup

About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Main Dishes, Meals, party food, Soup and tagged , , , , , , , , , . Bookmark the permalink.

1 Response to Slow Cooker Mexican Chicken Soup

  1. Pingback: Weekly Meal Plan #91 | Cooking for the Fam

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