Description
A hearty and flavorful Slow Cooker Mexican Chicken Soup packed with tender shredded chicken, black beans, corn, and a blend of aromatic spices. Perfect for a comforting and easy-to-make meal, garnished with fresh toppings like avocado, lime, and cheese for an authentic Mexican taste.
Ingredients
Scale
Main 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
Spices
- 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
Toppings (Recommended)
- Shredded cheese
- Sour cream or yogurt
- Coriander/cilantro
- Lime wedges
- Avocado, diced
- Corn chips or tortillas, for dunking
Instructions
- Sauté Vegetables: Heat the olive oil over medium heat in a large skillet. Add the diced onion, red capsicum/bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables become translucent and fragrant.
- Transfer to Slow Cooker: Add a splash of chicken broth to the skillet, bring it to a simmer, then transfer the contents into the slow cooker. (If using an Instant Pot, perform this sauté step on the sauté function.)
- Add Remaining Ingredients: Pour in the remaining chicken broth, then add the dried oregano, cumin, paprika, onion powder, garlic powder, cayenne pepper, salt, black pepper, drained corn, beans, and crushed tomatoes. Stir well to combine, then add the chicken breasts and push them down into the liquid to submerge.
- Slow Cook: Cover and slow cook on LOW for 6 to 8 hours until the chicken is tender and fully cooked. (Alternatively, in a pressure cooker cook for 25 minutes on high. For stovetop instructions, see notes.)
- Shred Chicken: Remove the chicken breasts from the slow cooker onto a plate. Using two forks, shred the chicken finely. Return the shredded chicken to the slow cooker and stir thoroughly to combine. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and serve with your choice of toppings such as shredded cheese, sour cream or yogurt, fresh coriander, lime wedges, diced avocado, and corn chips or tortillas for dunking.
Notes
- Note 1: You can substitute black beans with other types of beans, such as pinto or kidney beans, based on preference.
- Note 2: Tomato passata can be used instead of crushed canned tomatoes for a smoother texture.
- Pressure cooker option reduces cooking time to 25 minutes on high pressure.
- For stovetop: After sautéing vegetables and adding broth and ingredients, simmer gently for about 1 to 1.5 hours until chicken is cooked and flavors meld.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Mexican chicken soup, slow cooker chicken soup, shredded chicken soup, black bean soup, corn soup, easy slow cooker recipes, comforting soup, healthy Mexican soup
