Mexican Chicken Soup
Cozy Up with Slow Cooker Mexican Chicken Soup! 🌶️
Is there anything better than coming home to the aroma of a slow-cooked meal? Especially when that meal is a vibrant, flavorful bowl of Mexican Chicken Soup! This recipe is a game-changer – incredibly easy to prepare, packed with delicious ingredients, and perfect for a chilly evening or a comforting weeknight dinner. Forget complicated recipes and hours in the kitchen – this Slow Cooker Mexican Chicken Soup does all the work for you!
We’ve taken classic Mexican flavors – think warm spices, tender chicken, and hearty beans – and combined them in a slow cooker for a truly effortless meal. The result? A rich, satisfying soup that’s bursting with flavor. It’s a family favorite for a reason!
What makes this soup so special?
- Effortless Cooking: Seriously, dump and go! The slow cooker does all the heavy lifting.
- Flavorful & Hearty: A perfect blend of spices, tender chicken, and beans creates a truly satisfying meal.
- Customizable: Adjust the spice level to your liking! Add more or less jalapeno, or a dash of your favorite hot sauce.
- Perfect for Meal Prep: Make a big batch on the weekend and enjoy leftovers throughout the week.
Serving Suggestions:
Don’t forget the toppings! Here are a few of our favorites:
- Avocado slices
- Sour cream or Greek yogurt
- Shredded cheese (Monterey Jack, Cheddar, or a Mexican blend)
- Fresh cilantro
- Lime wedges
- Tortilla chips
Frequently Asked Questions:
Q: Can I use chicken breasts instead of thighs?
A: While you can, chicken thighs stay much more moist and tender during slow cooking. If using breasts, reduce the cooking time and be careful not to overcook them.
Q: Can I make this spicier?
A: Absolutely! Add an extra jalapeno, a pinch of cayenne pepper, or a dash of your favorite hot sauce.
Q: Can I freeze this soup?
A: Yes! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months.
Q: What kind of beans can I use?
A: Pinto beans are traditional, but black beans or even great northern beans would also work well.
Q: Can I use pre-chopped vegetables?
A: Yes, to save time, feel free to use pre-chopped onions, bell peppers, and jalapenos.
Get ready to enjoy a bowl of pure comfort! This Slow Cooker Mexican Chicken Soup is a guaranteed crowd-pleaser. Let us know what you think in the comments below!
Slow Cooker Mexican Chicken Soup
Ingredients
- 1 lb Chicken Thighs boneless, skinless
- 1 each Yellow Onion chopped
- 0.5 each Red Bell Pepper chopped
- 0.5 each Green Bell Pepper chopped
- 1 each Jalapeno Pepper chopped
- 3 cloves Garlic minced
- 8 oz El Pato Tomato Sauce
- 2 tablespoon Fresh Cilantro chopped
- 0.5 tablespoon Lime Juice
- 0.5 tablespoon Orange Juice
- 2 15 oz cans Pinto Beans drained
- 2 cups Chicken Broth
- 0.75 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 0.25 teaspoon Cumin
- 0.25 teaspoon Cayenne Pepper
- 0.5 teaspoon Chili Powder
Instructions
- Add all of the ingredients to your slow cooker except for the chicken and stir to fully combine.
- Add chicken thighs.
- Cook on low heat for 6-7 hours or on high heat for about 3-4 hours or until chicken is cooked through and fork tender.
- Shred chicken with two forks and stir soup to combine.
- Serve with your favorite toppings.
- Enjoy!
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