Slow Cooker Mexican Chicken Soup Recipe – Mexican Special
Slow Cooker Mexican Chicken Soup tastes like chicken enchiladas – but takes a lot less effort! Sensational slow cooker soup that’s quick to prepare yet loaded with flavour. 10 minutes prep with lots of can opening, and a good amount of spices for a hit of Mexican flavour.
Hearty, chunky, healthy, totally delicious!
- Prep Time10 min
- Cook Time6 hr 35 min
- Perform Time10 min
- Total Time6 hr 55 min
Slow Cooker Mexican Chicken Soup Ingredients:
- 6 boneless chicken thighs, or more to taste
- 2 (15 ounce) cans chicken broth
- 2 (15 ounce) cans diced tomatoes
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles
- 1 (1.25 ounce) package taco seasoning mix
- 1 tablespoon shredded Cheddar cheese, or to taste (Optional)
- 1 tablespoon sour cream, or to taste (Optional)
- 1 tablespoon crushed tortilla chips, or to taste (Optional)
- 1 tablespoon chopped fresh cilantro, or to taste (Optional)
How To Make Slow Cooker Mexican Chicken Soup
Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.
