Name: Slow Cooker Mexican Chicken Soup Recipe
Prep time: 15 min
Cook time: PT-491931H51M2S
Total time: PT-491931H51M2S
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 onion, diced (brown, white, or yellow); 1 large red capsicum/bell pepper, diced; 3 cloves garlic, minced; 3 cups (750ml) chicken broth/stock, low sodium; 800g (28 oz) canned black beans, drained (2 cans or other beans); 800g (28 oz) canned corn, drained (2 cans or 500g/1lb frozen or fresh corn); 800g (28 oz) crushed canned tomato (or 700g tomato passata); 500g (1 lb) chicken breast; 1 tbsp dried oregano; 2 tsp cumin powder; 2 tsp paprika powder; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp cayenne pepper (optional, adjust spiciness); 1 tsp salt; 1 tsp black pepper; Shredded cheese; Sour cream or yogurt; Coriander/cilantro; Lime wedges; Avocado, diced; Corn chips or tortillas, for dunking

Introduction

This Slow Cooker Mexican Chicken Soup is a warm, comforting meal packed with bold flavors and wholesome ingredients. It’s easy to make, perfect for busy days, and versatile enough to suit your spice preferences. Gather your toppings, and enjoy a hearty bowl that feels like a fiesta in every spoonful.

The image shows a thick soup in a dark pot filled with a red tomato-based broth mixed with yellow corn kernels, black beans, shredded chicken, diced red peppers, and small green cilantro leaves scattered on top. In the center is a dollop of white sour cream with chunks of green avocado resting on it. To the side inside the pot are two round, golden tortilla chips slightly submerged. A silver ladle with a black handle is partially dipped into the soup, resting on the right side of the pot. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil

1 onion, diced (brown, white, or yellow)

1 large red capsicum/bell pepper, diced

3 cloves garlic, minced

3 cups (750ml) chicken broth/stock, low sodium

800g / 28 oz canned black beans, drained (about 2 cans, or other beans)

800g / 28 oz canned corn, drained (about 2 cans, or 500g/1lb frozen or fresh corn)

800g / 28 oz crushed canned tomato, or 700g tomato passata

500g / 1 lb chicken breast

1 tbsp dried oregano

2 tsp cumin powder

2 tsp paprika powder

1 tsp onion powder

1 tsp garlic powder (or 2 tsp of one of them)

1 tsp cayenne pepper (optional, adjust spiciness)

1 tsp salt

1 tsp black pepper

Shredded cheese (recommended)

Sour cream or yogurt (recommended)

Coriander/cilantro (recommended)

Lime wedges (recommended)

Avocado, diced

Corn chips or tortillas, for dunking

Instructions

Step 1: Heat the olive oil over medium heat in a large skillet. Add the diced onion, red capsicum, and minced garlic, sautéing for about 5 minutes until they become translucent.

Step 2: Add a splash of chicken broth to the skillet and bring to a simmer, then transfer everything into your slow cooker. (If using an Instant Pot, complete Steps 1 and 2 using the sauté function.)

Step 3: Pour in the remaining chicken broth, then add the dried oregano, cumin, paprika, onion and garlic powders, cayenne pepper, salt, and black pepper. Stir in the drained corn, beans, and crushed tomato or passata. Place the chicken breasts into the mixture and push them down to submerge.

Step 4: Cover and cook on LOW for 6 to 8 hours. (For pressure cookers, cook on high for 25 minutes.)

Step 5: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir well. Taste and adjust seasoning with more salt or pepper if needed.

Step 6: Ladle the soup into bowls and serve with your favorite toppings such as shredded cheese, sour cream, cilantro, diced avocado, lime wedges, and corn chips or tortillas for dipping.

Tips & Variations

Use leftover rotisserie chicken to save time—add it in the last hour to heat through without overcooking.

For a smoky flavor, try adding chipotle peppers in adobo sauce or smoked paprika instead of regular paprika.

Feel free to swap black beans for pinto or kidney beans depending on your preference.

Adjust cayenne pepper or omit it entirely if you prefer a milder soup.

Thicken the soup by removing the chicken and simmering the broth uncovered for 10-15 minutes before shredding the meat and returning it to the pot.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully and stay moist during slow cooking. Adjust the cooking time slightly if needed, but 6 to 8 hours on low is usually perfect.

Can I make this soup in an Instant Pot?

Absolutely. Use the sauté function to cook the onion, pepper, and garlic, then add all other ingredients. Seal and cook on high pressure for 25 minutes, followed by a natural release.