Slow Cooker Mexican Chicken Soup Recipe – Mexican Special
This Slow Cooker Mexican Chicken Soup captures the essence of chicken enchiladas with minimal effort! It’s a sensational soup that’s easy to prepare, bursting with flavor. With just 10 minutes of prep involving opening cans and adding a blend of spices, it’s hearty, chunky, healthy, and absolutely 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 if desired
- 2 cans (15 ounces each) chicken broth
- 2 cans (15 ounces each) diced tomatoes
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) diced green chiles
- 1 package (1.25 ounces) taco seasoning mix
- Optional toppings:Shredded Cheddar cheese, to taste
- Sour cream, to taste
- Crushed tortilla chips, to taste
- Chopped fresh cilantro, to taste
How To Make Slow Cooker Mexican Chicken Soup
Place chicken thighs in a large pot of water and bring to a boil over high heat. Reduce heat to medium-high and cook until chicken is no longer pink in the centers, about 30 minutes. Remove chicken from the pot and let it cool for 10 minutes. Shred the chicken.
In a slow cooker, combine chicken broth, tomatoes, black beans, corn, tomato sauce, diced green chiles, and taco seasoning. Add the shredded chicken. Cover and cook on Low for 6 to 8 hours.
Serve the soup topped with shredded Cheddar cheese, sour cream, crushed tortilla chips, and chopped cilantro.
