Description
A hearty and flavorful slow cooker Mexican chicken soup that combines tender chicken, earthy spices, and hearty beans for a comforting meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 1 large red capsicum/bell pepper, diced
- 3 cloves garlic, minced
- 3 cups (750ml) low sodium chicken broth/stock
- 800g (28 oz) canned black beans, drained
- 800g (28 oz) canned corn, drained
- 800g (28 oz) crushed canned tomatoes
- 500g (1 lb) chicken breast
- 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)
- 1 tsp salt
- 1 tsp black pepper
- Shredded cheese (for serving)
- Sour cream or yogurt (for serving)
- Cilantro (for serving)
- Lime wedges (for serving)
- Diced avocado (for serving)
- Corn chips or tortillas (for serving)
Instructions
- Heat the oil over medium heat in a large skillet and sauté the onion, capsicum, and garlic for 5 minutes until translucent.
- Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker.
- Add the remaining chicken broth along with the spices, corn, beans, and tomatoes. Stir well.
- Nestle the chicken into the soup mixture, pushing it down to submerge it fully.
- Slow cook for 6 to 8 hours on LOW.
- Once cooked, remove the chicken onto a plate and shred it with two forks before returning it to the slow cooker.
- Taste and adjust seasoning if necessary, then ladle into bowls and serve with your choice of toppings.
Notes
This soup is perfect for meal prep and freezes beautifully. Consider portioning leftovers in airtight containers for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 60mg