Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup delivers warm, bright flavors and easy comfort in one pot. This soup packs smoky cumin and paprika, fresh lime brightness, and creamy avocado for texture. You get a hearty, satisfying bowl that cooks itself while you handle other tasks. Make this soup on a busy weeknight, for a casual dinner with friends, or when you crave a healthy, low-effort meal that still tastes like restaurant quality. If you like bold Mexican flavors, try a slow-roasted barbacoa recipe for another weeknight favorite: slow-roasted barbacoa beef recipe.

Why Make Slow Cooker Mexican Chicken Soup

First, you save time. You toss ingredients into the slow cooker and walk away, and the soup develops deep flavor while you finish other tasks.

Next, you get big, layered taste. Cumin, paprika, oregano, and tomatoes create a smoky, bright base that pleases kids and adults.

Also, you save money. Canned beans and corn stretch the protein and make large, filling portions for less.

Finally, you eat healthier. You control the sodium and fat by using low-sodium broth and optional toppings like avocado and yogurt.

How to Make Slow Cooker Mexican Chicken Soup

First, brown the onion, pepper, and garlic in olive oil to build flavor. Then deglaze with a splash of chicken broth and transfer those aromatics to the slow cooker. This step adds depth you cannot get from dumping raw aromatics straight in. Also, sautéing concentrates the sugars in the vegetables and softens the garlic so it tastes sweet instead of sharp.

Next, add the remaining broth, spices, beans, corn, and tomatoes, then nestle the chicken breasts into the liquid. Slow cooking lets the spices infuse the broth and keeps the chicken tender and juicy. If you prefer quick, tender chicken prepped another way, you can adapt and learn more from this Greek yogurt marinated chicken breast method for extra tenderness and flavor.

Ingredients

For the soup:

• 1 tbsp olive oil
• 1 onion (, diced (brown, white, yellow))
• 1 red capsicum/bell pepper (, large, diced)
• 3 cloves garlic (, minced)
• 3 cups (750ml) chicken broth/stock (, low sodium)
• 800g / 28 oz canned black beans, drained ((2 cans, or other beans, Note 1))
• 800g / 28 oz canned corn, drained ((2 cans, or 500g/1lb frozen or fresh corn))
• 800g / 28oz crushed canned tomato (OR 700g tomato passata (Note 2))
• 500g / 1 lb chicken breast
• 1 tbsp dried oregano
• 2 tsp cumin powder
• 2 tsp paprika powder
• 1 tsp each onion powder and garlic powder ((or 2 tsp of one of them))
• 1 tsp cayenne pepper ((optional, adjust spiciness))
• 1 tsp each salt + black pepper

For the toppings:

• Shredded cheese ((recommended))
• Sour cream or yogurt ((recommended))
• Coriander/cilantro ((recommended))
• Lime wedges ((recommended))
• Avocado, diced
• Corn chips or tortillas (, for dunking)

Directions

1. Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
2. Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
3. Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.
4. Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
5. Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.
6. Ladle into bowls and serve with Toppings of choice!

How to Serve Slow Cooker Mexican Chicken Soup

First, garnish each bowl with shredded cheese, a dollop of sour cream or yogurt, and chopped cilantro for freshness.

Next, squeeze lime wedges over the soup to brighten the flavors and balance the spice.

Also, add diced avocado and a handful of corn chips or warm tortillas for texture and fun.

Finally, serve with a simple side salad or rice if you want a heartier meal.

How to Store Slow Cooker Mexican Chicken Soup

Refrigerator: Cool the soup to room temperature, then store in airtight containers for up to 4 days.

Freezer: Freeze in meal-size containers or freezer bags for up to 3 months; leave 1 inch headspace so liquids can expand.

Reheating: Reheat on the stove over medium heat until simmering, stirring occasionally. Alternatively, microwave single servings for 1–2 minutes, stirring halfway through.

Tips to Make Slow Cooker Mexican Chicken Soup

• Use low-sodium broth and taste before adding salt to control sodium.
• Substitute rotisserie chicken for shredded convenience if short on time.
• For deeper flavor, brown the chicken briefly in the skillet after sautéing the veggies.
• Adjust cayenne to control heat; start small and add more later if you want extra kick.
• Add a squeeze of lime at the end to sharpen the flavors and lift the broth.

Variations

Chicken Tortilla Style: Shred the cooked chicken and stir in crushed tortilla chips and extra lime for a thicker, heartier bowl.

Smoky Chipotle: Add 1–2 tsp chipotle powder or a small spoon of chipotle in adobo for a smoky, spicy version.

Vegetarian Swap: Replace chicken with extra beans and diced sweet potatoes; increase broth slightly and simmer until potatoes are tender.

FAQs

Q: Can I use frozen chicken breasts?

A: Yes, you can. Increase cook time by about 1 hour on LOW and check that the meat reaches safe temperature before shredding.

Q: Can I make this on the stove?

A: Yes. Simmer everything in a large pot over low heat for 30–45 minutes until chicken cooks through, then shred the meat and simmer 5 more minutes.

Q: How do I reduce sodium and still keep flavor?

A: Use low-sodium broth, rinse canned beans, and rely on fresh lime, spices, and sautéed aromatics to boost flavor without salt.

Q: Can I make this creamier?

A: Stir in a splash of cream or a few spoonfuls of yogurt at the end, or mash some beans into the broth for natural creaminess.