Slow Cooker Mexican Chicken Soup
A hearty and flavorful Mexican chicken soup made in a slow cooker, perfect for a cozy meal any day of the week.
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Ingredients
Yields 4 servings
- (1 lb) boneless, skinless chicken breasts
- (1 can) (15 oz) black beans, drained and rinsed
- (1 can) (15 oz) corn, drained
- (1 can) (14 2/4 oz) diced tomatoes with green chilies
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1 tsp) ground cumin
- (1 tsp) chili powder
- (1/2 tsp) paprika
- (4 cups) chicken broth
- (1/2 cups) fresh cilantro, chopped
- (1) lime, juiced
- Salt to taste
- Pepper to taste
Instructions
- 1
In a slow cooker, add 1 lb boneless, skinless chicken breasts.
- 2
Add 1 can (15 oz) black beans, drained and rinsed to the slow cooker.
- 3
Stir in 1 can (15 oz) corn, drained, and 1 can (14 1/2 oz) diced tomatoes with green chilies.
- 4
Add 1 medium onion, chopped, and 2 cloves garlic, minced to the mixture.
- 5
Sprinkle in 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp paprika.
- 6
Pour in 4 cups chicken broth and season with salt and pepper to taste.
- 7
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
- 8
Once cooked, remove the chicken and shred it with two forks, then return it to the soup.
- 9
Stir in 1/2 cup fresh cilantro, chopped, and the juice of 1 lime before serving.
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