Description
This Slow Cooker Mexican Chicken Soup is a hearty and flavorful dish perfect for meal prep or cozy dinners. Combining tender chicken, black beans, corn, and a medley of spices, this soup simmers slowly to develop rich layers of Mexican-inspired flavors. Served with optional toppings like shredded cheese, sour cream, cilantro, lime wedges, avocado, and corn chips, it’s a versatile and satisfying meal for any occasion.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced (brown, white, or yellow)
- 1 large red capsicum/bell pepper, 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
- 800g / 28 oz canned corn, drained (2 cans) or 500g/1lb frozen/fresh corn
- 800g / 28 oz crushed canned tomato or 700g tomato passata
- 500g / 1 lb chicken breast
Spices & Seasonings
- 1 tbsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder (or total 2 tsp of one of these powders)
- 1 tsp cayenne pepper (optional, adjust spiciness)
- 1 tsp salt
- 1 tsp black pepper
Optional Toppings
- Shredded cheese
- Sour cream or yogurt
- Coriander/cilantro
- Lime wedges
- Avocado, diced
- Corn chips or tortillas (for dunking)
Instructions
- Sauté Aromatics: Heat olive oil over medium heat in a large skillet and sauté the diced onion, red bell pepper, and minced garlic for about 5 minutes until the vegetables are soft and translucent, releasing their flavors.
- Deglaze and Transfer: Add a splash of chicken broth to the skillet and bring it to a simmer, scraping up any browned bits. Then pour the mixture into the slow cooker to retain all the flavor.
- Add Remaining Ingredients: Pour in the remaining chicken broth, followed by the dried oregano, cumin, paprika, onion powder, garlic powder, cayenne pepper (if using), salt, black pepper, canned corn, black beans, and crushed tomatoes. Stir well to combine. Place the chicken breasts into the mixture, pushing them down to submerge completely in the liquid.
- Slow Cook: Cover the slow cooker and cook on LOW for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender. Alternatively, use a pressure cooker to cook on high pressure for 25 minutes.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker onto a plate, shred them finely using two forks, then return the shredded chicken to the slow cooker. Stir well and taste the soup, adjusting the seasoning with more salt or pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and top with your favorite garnishes such as shredded cheese, sour cream or yogurt, fresh coriander/cilantro, lime wedges, diced avocado, and corn chips or tortillas for dipping.
Notes
- You can substitute black beans with kidney beans or pinto beans if preferred.
- If using tomato passata instead of crushed canned tomatoes, it may make the soup a bit smoother but still flavorful.
- The optional cayenne pepper adds heat; adjust the amount based on desired spiciness.
- For stovetop cooking, simmer the soup covered on low for about 1 to 1.5 hours until the chicken is cooked through and tender.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adding fresh lime juice at serving enhances the bright flavors of the soup.