Crockpot Mexican Chicken Soup

This Crockpot Mexican chicken soup is fresh, tangy, and comforting. Set it and forget it, and you’ll come back home to a wonderful healthy homemade soup!

Check out my stove top Mexican Chicken Soup if you’re interested.

My favorite thing about this slow cooker Mexican chicken soup is how it’s colorful and light but still cozy and filling. As much as I love heavy fall/winter soups, sometimes you just want something a bit lighter. Besides, depending on the toppings you choose, you can definitely load it up if needed! If you like this kinda soup, you may also enjoy my Chicken Tortilla Soup or this Chicken Fajita Soup.

There are plenty of versions of this recipe out there, but that didn’t stop me from making my own. 🙂 I included plenty of corn, black beans, carrots, celery, and a delicious spice blend. It ain’t lacking any flavor!

Let’s talk about those toppings! Any/all of these would work in this Mexican tortilla soup:

• Greek yogurt or sour cream
• Fresh cilantro
• Tortilla strips/broken up tortilla chips
• Sliced avocado
• Lime wedges
• Sliced jalapenos
• Shredded cheese

As you can see from the photos,  I didn’t add everything… feel free to add what works. A generous squeeze of lime juice is my favorite.

If you want this soup to be spicy, add some cayenne pepper!

How to make Mexican chicken soup in the slow cooker

• Prep your onion, celery, and carrots, then add them to your slow cooker along with everything except for the salt & pepper, lime juice, and cilantro. Cook on low for 6-8 hours.
• Shred the chicken with 2 forks and stir in the cilantro and lime juice. Season to taste with salt & pepper if desired.

You then garnish the soup as desired. Alllll the topppings. 🙂

Other slow cooker recipes you may like:

• Crockpot Chipotle Chicken Soup
• Crockpot Taco Soup Recipe
• Crockpot Cabbage Soup with Beans, Sausage, and Potatoes
• Crockpot Tortellini Soup with Sausage

Hope you love this soup! Let me know in the comments below if you make this healthy Mexican style Crockpot chicken soup recipe or if you have any questions!

4.91 from 10 votes

Crockpot Mexican Chicken Soup

By Natasha Bull

This slow cooker Mexican chicken soup is fresh, tangy, and comforting. Set it and forget it, and you'll come back home to a wonderful healthy homemade soup!

Prep: 15 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 15 minutes mins

Servings: 6

Save RecipeSaved Recipe Pin Recipe Rate Recipe Print Recipe

Ingredients 

0.5x1x2x3x

• ▢ 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)

To serve:

• ▢ Salt & pepper to taste
• ▢ Handful fresh cilantro chopped
• ▢ Juice of 1/2 lime

Garnish (optional):

• ▢ Crushed tortilla chips
• ▢ Greek yogurt or sour cream
• ▢ Sliced jalapenos
• ▢ Avocado slices
• ▢ Lime wedges 
• ▢ ...etc!

Cook ModePrevent your screen from going dark

Instructions 

• Prep your onion, celery, and carrots.
• Add all the soup ingredients except for salt & pepper, cilantro, and lime juice to your Crockpot. I like to give everything a good stir prior to adding the chicken breasts. Cook on low for 6-8 hours. 
• Once the soup is cooked, shred the chicken with 2 forks and stir in the cilantro and lime juice. Season to taste with salt & pepper if desired.
• Garnish the soup with any/all of the garnish suggestions. Serve immediately. 

Notes

• Feel free to swap the chicken breasts for boneless/skinless chicken thighs if you prefer dark meat. I'd add 4-6 of them for this recipe and keep the cooking time the same. Anything up to about 2 pounds worth will work. Chicken thighs tend to retain their moisture better than chicken breasts, so keep that in mind.
• This is the 7-quart Crockpot I used to make this recipe. 
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
   

Nutrition

Calories: 285kcal, Carbohydrates: 29g, Protein: 32g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 1289mg, Potassium: 1201mg, Fiber: 7g, Sugar: 5g, Vitamin A: 4419IU, Vitamin C: 30mg, Calcium: 99mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!