Slow Cooker Mexican Chicken Soup Recipes

SLOW COOKER MEXICAN CHICKEN SOUP

Slow Cooker Mexican Chicken Soup image

Provided by Ree Drummond : Food Network

Time 5h15m

Yield 12 servings

Number Of Ingredients 15

Ingredients

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

SLOW COOKER MEXICAN CHICKEN SOUP

Slow Cooker Mexican Chicken Soup image

I always keep certain canned goods on hand to whip up standards. You can cook chicken thighs ahead of time and add to this slow cooker Mexican soup, or you can put boneless cuts of chicken in at the beginning of the cooking time. Slightly spicy, it's a terrific 'comfort' food!

Provided by michelle o'c

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 6h55m

Yield 8

Number Of Ingredients 12

Ingredients

6 boneless chicken thighs, or more to taste
2 (15 ounce) cans chicken broth
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chiles
1 (1.25 ounce) package taco seasoning mix
1 tablespoon shredded Cheddar cheese, or to taste
1 tablespoon sour cream, or to taste
1 tablespoon crushed tortilla chips, or to taste
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 37 g, Cholesterol 57.8 mg, Fat 10.8 g, Fiber 9.8 g, Protein 24.4 g, SaturatedFat 3.1 g, Sodium 1931.2 mg, Sugar 7.1 g

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