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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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This was so delicious and had my house smelling heavenly! Instead of the spices listed, I used a pack of taco seasoning and 3, 10-oz. cans of fire-roasted Rotel. Topped with sour cream, crushed up tortilla chips and jalapeños. Perfect for any day that feels like a soup day.
Love that!! Glad it was a hit, Sharryn.
I just love tortilla soup! This is a very tasty and easy meal to make. Thank you for the recipe. I added some cholula sauce (the green kind)and pinch of oregano to spice it up a bit.
You’re very welcome!
Wonderful soup! I did add the following: Worcestershire sauce, liquid smoke, Cholula, and Tabasco (all a tablespoon or less).
And for toppings I did sour cream, cheese, tortilla chips, and avocado.
During prep at noon, I had a family member walk through the kitchen and ask when it would be ready. When I replied for dinner, he asked if I could make it within 30 minutes because it smelled so delicious! 😋
Sounds good to me!! 😀
Can I use frozen corn?
Yes! 🙂
This looks delicious! I have some ground chicken on hand. Do you think that would work?
Sure!
Where is the trans fat from?
Hi Tony! The nutrition information is calculated automatically by the recipe card. I can’t say for certain where it comes from, but 1 gram is a very small amount. Hope you enjoy the soup.
I made this last night. Very good
So glad to hear it, Leanne!
I love this soup so much! I shared it on a weightwatchers facebook page, since it’s zero points on blue and purple plans — before you put the corn chips and sour cream on — and is so delicious. Others enjoyed it too. Thank you!
Great! Thanks for sharing the link! So happy you enjoyed it. 🙂