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Mexican Chicken Soup is loaded with chicken and full of flavor making it hearty, healthy and delicious!
Sometime all it takes is a warm bowl of soup to take the chill off cold winter days here in Iowa! And this Mexican Chicken Soup checks all the boxes. It’s healthy, super easy, full of flavor, can be made in the slow cooker or on the stovetop and creates few dishes. And the best part?? All those toppings!
Ingredients Needed
- Chicken – I like to use chicken breasts, but other boneless cuts will work great, too.
- Chicken Broth
- Black Beans – If your family doesn’t like beans, you can skip these, but I love the heartiness and texture it adds!
- Tomatoes & Green Chilis – I typically use the RoTel brand, but any will work. I tend to use “mild” if the kids are eating, but if you like spice, you can grab a can of “hot” RoTels!
- Corn – I typically use frozen corn, but you can also use a can of corn, drained.
- Chunky Salsa – Using a chunky salsa gives the appearance that you took the time to chop up an onion, peppers and tomatoes but is so much easier and packs the flavor.
- Taco Seasoning
- Salt
- Fresh Cilantro – People tend to either love or hate cilantro. I personally love the freshness it adds to a dish. However, if you’re not a fan, skip it!
- Toppings!!! Sour cream, cheddar cheese, jalapenos, corn chips, avocados, additional cilantro, etc.
Looking for a creamy soup? Try my Creamy Chicken Taco Soup!
How to Make Mexican Chicken Soup
This recipe is SOUPer easy! You’ll basically dump all the ingredients into a slow cooker and turn it on! However, there are a couple different methods to cooking the soup – choose whichever works best for the time you’ve got on hand.
Super short on time? No problem. Toss the ingredients into a large pot and cook it on the stove for 30 minutes on medium-high heat, or until the chicken is cooked through.
Want it to cook throughout the day? Use a slow cooker to cook on HIGH for 4 hours or cook on LOW for 6-8 hours.
How to Serve Mexican Chicken Soup
Serve this soup hot with alllll the toppings!! Ok, that’s the simple answer, but let’s chat more…..
When you’ve got a number of toppings like in this soup, passing them all around the kitchen table in 6 different bowls is a little annoying. So, I like to use a muffin tin. Place the toppings in the muffin cups so you just have one thing to pass around! I do this with chili, too!
Love soup? Me too! Along with this Mexican Chicken Soup, I also LOVE my Chicken Pot Pie Soup served with pie crust “crackers,” my hearty Beef & Barley Soup and this super flavorful Ravioli Soup! Here’s to staying nice and warm all winter long! 🙂
Mexican Chicken Soup
Equipment
Ingredients
- 1 1/2 pounds chicken breasts diced
- 3 cups chicken broth
- 1 15.25-ounce can black beans drained and rinsed
- 1 10 ounce can diced tomatoes & green chilis (ex. Rotel tomatoes)
- 2 cups frozen corn
- 1 16-ounce jar chunky salsa
- 1 1-ounce packet taco seasoning
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro
- sour cream, cheddar cheese, jalapenos, corn chips, avocados, etc. for topping optional
Instructions
- Add all ingredients (except for cilantro and toppings) to a slow cooker; stir.
- Cook on high for 4 hours.*
- Stir in the cilantro and serve with toppings!
Amazing… so delicious! Left out the beans because my husband doesn’t like them but didn’t miss them. Will definitely join my list of recipes to make on repeat.