Crockpot Mexican Chicken Soup
Chicken breasts, beans, corn, tomatoes and Mexican spices in a lime-brightened broth. About 285 calories and 32 g protein per serving.
Crockpot Mexican Chicken Soup
Course: SoupDifficulty: Easy6
servings15
minutes6
hoursChicken breasts, beans, corn, tomatoes and Mexican spices in a lime-brightened broth. About 285 calories and 32 g protein per serving.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) fire-roasted tomatoes
1 cup frozen corn
4 cups chicken broth
1 yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
3 tablespoons fresh lime juice
1/4 cup chopped cilantro
Directions
- Put the onion, bell pepper and garlic in the slow cooker.
- Add the black beans, tomatoes and corn.
- Lay the chicken on top.
- Sprinkle in the chili powder and cumin.
- Pour in the chicken broth.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Shred the chicken in the pot with two forks.
- Stir in the lime juice and cilantro.
- Ladle into bowls and top with avocado, cheese and crushed tortilla chips.
Notes
- Add a diced jalapeño for heat. A spoonful of sour cream or Greek yogurt in the bowl cools it. It keeps 4 days in the fridge and freezes for 3 months. Add the lime and cilantro fresh after reheating.
Mexican Chicken Soup, bright
Lime and cilantro stir in at the end, so the soup tastes fresh. Beans, corn and tomatoes make it hearty, and the chicken breast shreds right in the pot. The broth stays light.
Fire-roasted tomatoes give a subtle smoke.
Swaps
Rotisserie chicken works for a quicker pot, added late. Pinto beans can replace black beans. Add a jalapeno for heat.
Do not add the lime early. It turns dull and bitter.
Serve and freeze
Top with avocado, cheese and crushed tortilla chips. Freezes for three months. Add fresh lime and cilantro after reheating.
Cut the pepper small so it softens fully. Use a good chicken broth, because it is the base of the whole bowl.
Bowl toppings
Set out avocado, shredded cheese, sour cream, lime wedges and crushed chips, and let everyone build a bowl. The soup is mild, so hot sauce on the side suits people who like heat. A spoonful of cooked rice in the bowl makes it a bigger meal, and a squeeze of lime wakes up leftovers.
Crockpot Mexican Chicken Soup at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken breasts, (15 ounces) black beans, (14.5 ounces) fire-roasted tomatoes, frozen corn
Tips for Crockpot Mexican Chicken Soup
Add a diced jalapeño for heat. A spoonful of sour cream or Greek yogurt in the bowl cools it. It keeps 4 days in the fridge and freezes for 3 months. Add the lime and cilantro fresh after reheating.
Crockpot Mexican Chicken Soup FAQ
How long does Crockpot Mexican Chicken Soup take?
Crockpot Mexican Chicken Soup takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Mexican Chicken Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Mexican Chicken Soup?
12 ingredients, led by boneless skinless chicken breasts, (15 ounces) black beans, (14.5 ounces) fire-roasted tomatoes, frozen corn. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
