Crockpot Mexican Chicken Soup
Try this Crockpot Mexican Chicken Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 8 hours and 15 minutes
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
slow cooker
dairy free
pescatarian
- salt and pepper to taste
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- lime wedges
- 1/2 medium onion chopped
- 4 sticks celery chopped
- cayenne pepper to taste
- to serve
- avocado slices
- juice of 1/2 lime
- garnish (optional)
- 2 large carrots sliced
- sour cream or greek yogurt
- sliced jalapenos
- handful fresh cilantro chopped
- 1 28 oz can crushed or diced tomatoes with juices
- 2 10 oz. cans chicken broth
- 1 19 oz. can black beans drained and rinsed
- 1 12 oz. can corn drained
- 1 teaspoon garlic powder
- 3-4 chicken beasts (boneless, skinless)
- cushed tortilla chips
- Carbohydrate 6.83727075 g
- Cholesterol 0 mg
- Fat 5.13339708333333 g
- Fiber 3.4984557637314 g
- Protein 1.24469791666667 g
- Saturated Fat 0.742409433333333 g
- Serving Size 1 1 Serving (89g)
- Sodium 44.6282121527778 mg
- Sugar 3.3388149862686 g
- Trans Fat 0.356799233333334 g
- Calories 70 calories
1. Prep your onion, celery, and carrots. 2. Add all the soup ingredients except for the salt & pepper, cilantro, and lime juice to your Crockpot. I like to give everything a good stir prior to adding the chicken breasts. Cook on low for 6-8 hours. 3. Once the soup is cooked, shred the chicken with 2 forks and stir in the cilantro and lime juice. Season to taste with salt and pepper if desired. 4. Garnish the soup with any/all of the garnish suggestions. Serve immediately.
