Slow Cooker Mexican Chicken Soup is full of bold Mexican flavours. It is also so easy to make, just throw it all in and watch it cook! This recipe is perfect for crazy busy run-the-kids-everywhere kind of day.
Slow Cooker Mexican Chicken Soup
Hearty, flavorful Mexican chicken soup with spices, veggies, and tender chicken.
Course: Recipes, Slowcooker Recipes, SoupsCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
7
hoursCalories
250
kcalTotal time
7
hours15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 Chicken breasts-(skin removed)
1 Clove garlic
1 brown Onion-finely chopped
400 gram Kidney beans-(tinned), rinsed and drained
400 gram Tomatoes-(tinned), diced
1 cup Frozen corn
300 gram Salsa
2 cups Chicken stock
1/4 Taco seasoning-1/4 cup
1 small chopped avocado, Sour cream, and corn chips-to serve
Directions
- Add together the chicken, chopped onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker.
- Mix the taco seasoning packet into the chicken stock and pour into the slow cooker.
- Cook for 4 hours on high or 6 hours on low and then remove and shred the chicken.
- Return the shredded chicken to the slow cooker and stir. Then leave for 10 minutes.
- Serve with a dollop of sour cream, chopped avocado and corn chips.
Notes
- If you prefer your soup to have a bit of extra heat – simply add some chilli powder to the slow cooker as per your preferred taste.
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