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slow cooker Mexican chicken soup in a white bowl topped with sour cream cilantro and avocado

Slow Cooker Mexican Chicken Soup

A hearty, chunky Mexican-inspired chicken soup with black beans, corn, and bold spices made in the slow cooker with just 10 minutes of prep.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 352
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced brown white or yellow
  • 1 large red bell pepper diced
  • 3 garlic cloves minced
  • 3 cup low-sodium chicken broth 750ml
  • 28 oz canned black beans drained 2 cans 800g. Red kidney beans may be substituted. Half cup dried beans soaked overnight may replace each can.
  • 28 oz canned corn drained or 1 lb frozen or fresh corn
  • 28 oz crushed canned tomatoes or 24 oz tomato passata. Passata is pureed plain tomatoes with smooth thick consistency, not a paste or sauce. Found in the pasta section of most supermarkets.
  • 1 lb chicken breast 500g. Boneless skinless chicken thighs may be substituted.
  • 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 to taste
  • 1 tsp salt
  • 1 tsp black pepper

Equipment

  • 6-quart slow cooker
  • large skillet
  • Two forks for shredding

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and minced garlic. Saute for about 5 minutes, stirring occasionally, until softened and translucent. Do not skip this step as it builds the flavor base for the soup.
  2. Pour a splash of the chicken broth into the hot skillet to deglaze it, scraping up any browned bits from the bottom. Bring to a brief simmer, then pour the entire contents of the skillet into the slow cooker.
  3. Add the remaining chicken broth, all spices, drained corn, drained black beans, and crushed tomatoes. Stir well to combine. Nestle the whole chicken breasts into the liquid and press them down to fully submerge.
  4. Set the slow cooker to LOW and cook for 6 to 8 hours, or on HIGH for 4 to 5 hours.
  5. Remove the cooked chicken to a cutting board. Shred it with two forks, then return all of the shredded chicken to the slow cooker and stir through.
  6. Taste the soup and adjust salt, pepper, and spices as needed. Ladle into bowls and serve with your choice of toppings including shredded cheese, sour cream, fresh cilantro, lime wedges, diced avocado, or corn chips.

Notes

Stovetop method: after sauteing aromatics combine everything in a large pot and simmer on medium low for 40 minutes. Remove and shred chicken, return to pot and simmer 20 more minutes. Instant Pot method: use saute function for steps 1 and 2, then pressure cook on HIGH for 25 minutes with 10 minute natural release. Soup freezes well without toppings for up to 3 months. To thicken the soup mash a portion of the black beans before adding or simmer uncovered for 15 to 20 minutes after cooking.
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