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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!
You may like my Crockpot Ranch Chicken Tacos or Crockpot Salsa Verde Chicken next.
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!
Crockpot Mexican Chicken 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)
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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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We love this soup and when short on time we just shred a pre-roasted chicken. Great for big gatherings too!
I’m so glad to hear it, Sherry-Lee!
This looks amazing! Do you have the calorie count?
Thanks! I do not. I suggest plugging in the exact ingredients you use into an online calorie calculator to give you a pretty good idea of the calories. I’m slowly trying to go back and add calorie counts to certain recipes, but I’m not a trained nutritionist, so it takes me a bit longer to accurately add the calories. A lot of sites out there have wildly inaccurate info and I don’t want my blog to be one of them.
I added a little more broth that was called for.. but such a hit!!! What a healthy, delicious dinner. Loved it!! And so easy too. Will definitely make again.
Awesome!! So happy it worked out, Maggie!
I made this soup today and it was delicious. I didn’t have any regular Chili Powder so I used 1 tsp of Mexican Hot Chili Powder. I was hesitant to add more since my toddler would be eating it and didn’t want it to be too spicy. The soup was so tasty on this cold and snowy day. Thank you for sharing your recipe. 😊
I’m so happy you liked it, Heather! Thanks for leaving me a nice comment. 🙂
Hi there! What are your thoughts on freezing? My college son just asked me this in a text:-). He found your recipe and is using a Crock-Pot! Good on him!
That’s awesome! I think it would freeze well. 🙂 I’d add any toppings after thawing, though.
I would suggest blending the onions, celery and carrot with some broth and then putting it back in before you freeze. It can sometimes change the flavor when frozen.
Thanks for sharing this recipe! Question: When you add in the can of tomatoes, do you drain them or add the juices to the soup? How do you think stewed tomatoes would work?
Hi Jo! I add the entire can. I think stewed tomatoes would work just fine. Hope you enjoy the recipe! 🙂
This looks unreal and the recipe seems easy enough for me to attempt! Perfect soup for the fall.
x Sabrina
http://mymiaou.com
Thanks, Sabrina! Hope you like it!
I’m a little confused as to how much chicken stock to put in, how much fl oz are 2 cans?
As well, are you able to put it on high for 4 hours instead of low for 8?
Hi Jessica! I added 2 cans that were 10 fluid ounces each. Those are those standard little cans (like Campbell’s brand). I think 4 hours on high should work. You might want to double check the chicken is cooked through when you go to shred it. Hope you enjoy the recipe!
I’m going to make this today. It looks yummy! Thanks for posting!
You’re welcome! Enjoy. 🙂
This looks and sounds so delicious! I’m going to try it! Your photos are so nice too!
Thanks, Carolyn! Hope you enjoy it. Have a great weekend!!