Slow Cooker Mexican Chicken Soup

An easy dump-and-go Slow Cooker Mexican Chicken Soup made with tender shredded chicken, tomatoes, chipotle spices, black beans, and corn!

This super easy Slow Cooker Mexican Chicken Soup is one of our go-to simple family meals.

I like that everything goes into the pot at the beginning of the day, and the slow cooker handles the rest. The tomatoes break down, the spices mellow out, and the chicken becomes soft enough to shred with a fork.

The process is simple, and the flavor and textures are so good!

I keep the ingredients straightforward with items you may already have on hand. Chicken, canned tomatoes, black beans, corn, chili powder, chipotle paste, cumin, and a squeeze of lime at the end for brightness.

I have found that chipotle paste adds smoky heat without overpowering the soup. The result has a balanced flavor that works for anyone who enjoys Mexican inspired meals.

This recipe is flexible too. You can use chicken breasts if you want a lighter soup or chicken thighs if you prefer richer flavor.

I use canned beans because they're so easy, but you can pre-cook/soak dried beans if you prefer.

Use black beans or swap them for kidney beans, pinto beans or any others you in the pantry.

You can also adjust the spice level for kids or family members who prefer mild soups.

The best part is that you get a pot of soup full of protein, vegetables, and warm spices without any complicated steps!

Why not serve it up with a dollop of Lime Crema or some sour cream, or alongside Mexican Stuffed Poblano Peppers and Mexican Spaghetti!

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Method
• Serving Suggestions
• Variations
• More Slow Cooker Recipes
• Storage
• Recipe Tips
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• Slow cooker cooking keeps your hands free for the rest of the day.
• A balanced mix of spices creates a deep, smoky broth full of flavor.
• The combination of chicken, beans, and corn provides a protein packed meal that still feels light.
• The recipe uses common pantry ingredients, so it works well for last minute meal planning.
• The soup freezes and reheats well, making it practical for meal prep.
• You can adjust the spice level to suit your household.
• The soup works for gluten free eaters when you use gluten free toppings.
• It is a good way to stretch a pound of chicken into a full meal for four people.

Ingredients

You only need simple pantry ingredients for this recipe!

• Chicken breasts or thighs. These give the soup its body and protein, and both options shred well. Thighs create a richer broth, while breasts keep the soup lighter.
• Diced tomatoes. These create the tomato base and help balance the spices. You can use fire roasted tomatoes for extra depth.
• Chicken broth. This forms the bulk of the liquid and carries the spice flavor well. Low sodium broth helps control the seasoning.
• Onion or onion powder. Fresh onion adds sweetness, while onion powder works if you want a quicker prep.
• Garlic or garlic powder. Both versions infuse the broth with savory flavor. Garlic powder dissolves easily during long cooking.
• Chili powder. This brings mild heat and a familiar Mexican style flavor. You can choose a hotter blend if you prefer more spice.
• Chipotle paste. This adds smokiness and warmth that pairs well with the chicken. A little gives noticeable flavor.
• Ground cumin. This deepens the broth and adds earthy notes. Cumin is a classic in Mexican soups.
• Paprika. This adds color and mild sweetness. Smoked paprika works if you want an extra smoky layer.
• Black beans. These make the soup more filling and add plant based protein. Pinto beans can be used as a substitute.
• Corn. This brings sweetness that balances chili and chipotle. You can use canned or frozen corn.
• Lime juice. This brightens the soup and helps the spices taste fresher. Fresh lime works best.
• Salt and pepper. These bring the flavors together. Taste the soup at the end before adding salt if your broth is high in sodium.

See the recipe card for quantities and method.

Method

Follow these step-by-step instructions, then scroll down for the full ingredients list and method.

Add the whole chicken breasts, tomatoes (with juices), broth, onion, garlic, chili powder, chipotle paste, cumin, and paprika to your slow cooker.

Cover with the lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and cooked through.

30 minutes before the end of cooking time, stir in the drained beans and corn.

Remove the cooked chicken, shred with two forks, and return to the pot.

Stir in lime juice and season with salt and pepper (you may not need any salt if your broth is salty).

Scroll down for the full ingredients list and method.

Serving Suggestions

• Serve with warm tortillas.
• Add tortilla chips on top for crunch.
• Spoon over steamed rice.
• Add fresh avocado slices.
• Sprinkle shredded cheese on warm soup.
• Add a spoonful of sour cream.
• Top with chopped cilantro.
• Serve with lime wedges.
• Serve with quesadillas for a heartier meal.

Variations

• Swap chicken breasts for thighs to create a richer broth.
• Use fire roasted tomatoes for a deeper smoky flavor.
• Add a chopped jalapeño for extra heat.
• Stir in cooked rice at the end to make the soup more filling.
• Replace black beans with pinto beans for a slightly creamier texture.
• Add diced sweet potatoes at the start for more sweetness and bulk.
• Stir in spinach or kale during the last 10 minutes for extra greens.
• Add a splash of heavy cream or coconut milk for a creamier soup.
• Use smoked paprika instead of regular paprika for more smoky notes.
• Serve the soup as a base for burrito bowls with rice and toppings.
• Add a small handful of fresh cilantro stems at the beginning for extra herbal flavor.
• Replace corn with hominy for a texture closer to pozole.

More Slow Cooker Recipes

Storage

This soup stores well in the fridge for up to four days. The flavors continue to blend as it sits, which makes leftovers taste even better. If the soup thickens after chilling, you can thin it slightly with water or broth when reheating.

The soup freezes well for three months. Cool it fully before transferring to airtight containers. Leave a small amount of space at the top for expansion. When reheating, thaw overnight in the fridge or warm gently on the stove from frozen.

For make ahead cooking, prepare the full recipe and store it in individual containers for easy lunches. You can also assemble all ingredients except the broth in a freezer bag for a future slow cooker meal.

Recipe Tips

• Trim the chicken before adding it to the slow cooker to keep the soup clean and tidy.
• Add the beans and corn near the end to help them keep their texture.
• Taste the soup before adding salt because the broth and tomatoes may already contain enough.
• Shred the chicken while it is warm because it pulls apart easily.
• Use a mild chili powder if you want a soup that appeals to kids or spice sensitive guests.
• Squeeze the lime into the soup right before serving to brighten the flavor.

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