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Slow Cooker Mexican Chicken Soup

This Pioneer Woman crockpot Mexican Chicken Soup paired with my Spicy Cheesy Cornbread is delicious! With just the 2 of us at home, sometimes I get tired of eating soup for days. We’ll often freeze some and thaw when we want more. However, we enjoyed every spoonful of this in 1 week til’ it was completely gone.

Ingredients

  • 3 boneless, skinless whole chicken breasts
  • 1 tsp chili powder
1 tsp ground cumin
Kosher salt and freshly ground black pepper
  • 28 oz can whole or diced tomatoes, with juice
  • 3 cups low-sodium chicken broth 
15 oz can black beans, drained and rinsed
  • 10 oz can diced tomatoes with green chiles, such as Ro*tel
4 oz tomato paste
1 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
  • 1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese,
  • crushed tortilla chips and fresh cilantro leaves

    • Recipe

    Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin, and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper, and red and yellow peppers. Stir, place the lid on the slow cooker, and cook for 5 hours on high or 8 hours on low. Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste, and add more seasoning if necessary. Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

    Approximate Nutrition Information for 1 1/2 cups (makes 10 svg): 215 calories, 3g fat, 15g carbs, 31g protein

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    Slow Cooker Mexican Chicken Soup

    by | Feb 18, 2021 | 0 comments

    Slow Cooker Mexican Chicken Soup

    This Pioneer Woman crockpot Mexican Chicken Soup paired with my Spicy Cheesy Cornbread is delicious! With just the 2 of us at home, sometimes I get tired of eating soup for days. We’ll often freeze some and thaw when we want more. However, we enjoyed every spoonful of this in 1 week til’ it was completely gone.

    0 0 votes
    Recipe Rating
    guest
    Recipe Rating

    0 Comments
    Inline Feedbacks
    View all comments