Slow Cooker Mexican Chicken Soup
This savory, spicy Mexican chicken soup will be a new staple -- tender chicken slow cooked with veggies, beans, and spices.
Servings 8 servings
Ingredients
- 1 whole store bought rotisserie chicken
- 1 large yellow onion diced
- 2 large jalapeno pepper diced
- 2 Tbsp minced garlic
- 32 oz low-sodium chicken broth
- 2 14.5-oz cans diced fire roasted tomatoes and juice
- 2 15-oz can black beans drained and rinsed
- 1 14.5-oz can corn drained
- Juice from 1 large lime
- 2 tsp chili powder
- 2 teaspoons cumin
- 2 teaspoons salt or to taste
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional and to taste
- 1/3 cup fresh cilantro leaves finely minced and
- 1 large avocado for topping diced
Instructions
- Dice up the onion, jalapeno, and garlic. Add the vegetables to the slow cooker.1 large yellow onion, 2 large jalapeno pepper, 2 Tbsp minced garlic
- Drain the canned corn and beans, then add them to the slow cooker along with the diced tomatoes (and the liquid).2 14.5-oz cans diced fire roasted tomatoes and juice, 2 15-oz can black beans, 1 14.5-oz can corn
- Add the chicken broth, lime juice, spices, and cilantro.32 oz low-sodium chicken broth, Juice from 1 large lime, 2 tsp chili powder, 2 teaspoons cumin, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/3 cup fresh cilantro leaves
- Add the shredded chicken to the slow cooker and give all the ingredients a good stir until well combined.1 whole store bought rotisserie chicken
- Set the slow cooker on high for 3-4 hours.
- Dish up the Mexican chicken soup and garnish with your favorite toppings.1 large avocado for topping
- Enjoy!