Description
This Slow Cooker Mexican Chicken Soup is a hearty, flavorful dish packed with tender chicken, black beans, corn, and a blend of aromatic spices.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 1 large red capsicum/bell pepper, diced
- 3 cloves garlic, minced
- 3 cups (750ml) chicken broth/stock, low sodium
- 800g (28 oz) canned black beans, drained (2 cans)
- 800g (28 oz) canned corn, drained (2 cans) or 500g (1 lb) frozen or fresh corn
- 800g (28 oz) crushed canned tomato or 700g tomato passata
- 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
- Sour cream or yogurt
- Coriander/cilantro
- Lime wedges
- Avocado, diced
- Corn chips or tortillas, for dunking
Instructions
- Heat the olive oil over medium heat in a large skillet. Add the diced onion, capsicum, and minced garlic. Sauté for about 5 minutes until the vegetables are translucent and fragrant.
- Add a splash of chicken broth to the skillet, bring it to a simmer, then pour everything into the slow cooker.
- Pour in the remaining chicken broth, and add all the spices, corn, black beans, and crushed tomato or passata. Stir well to combine, then place the chicken breasts into the soup and push them down to ensure they are submerged.
- Cook on LOW heat in the slow cooker for 6 to 8 hours. Alternatively, use a pressure cooker on high for 25 minutes or simmer on the stovetop for 40 minutes.
- Remove the chicken breasts onto a plate and shred them using two forks. Return the shredded chicken to the slow cooker and stir well. Taste and adjust seasoning by adding more salt or pepper if needed.
- Ladle the soup into bowls and add your choice of toppings such as shredded cheese, sour cream, cilantro, lime wedges, avocado, or corn chips for extra flavor and texture.
Notes
- Serve with your favorite toppings for an authentic experience.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg