Slow Cooker Mexican Chicken Soup

This flavour-packed Slow Cooker Mexican Chicken Soup is the ultimate healthy comfort food… a tomato, bean, corn and chicken soup served with sour cream, avocado and corn chips! Set it, forget it and come home to a delicious soup ready to enjoy!

A Mexican chicken soup made in the slow cooker.

Low Carb Mexican Chicken Soup

Forget about boring soups… this soup packs a massive flavour punch thanks to the enchilada sauce and the taco seasoning. Plus it’s a great low carb option with only 257 calories per serve!

Sour cream next to a bowl of Mexican soup.

Ingredients

I love that this soup is packed full of healthy vegetables and protein-rich chicken

  • chicken breasts
  • onion
  • garlic
  • black beans
  • tin diced tomatoes
  • corn
  • enchilada sauce
  • liquid chicken stock
  • taco seasoning

… plus sour cream, tortilla/corn chips and avocado slices to serve! 

Ingredients for a Mexican chicken soup.

Easy Weeknight Dinner – 5 Minutes Prep Time

The best thing about this slow cooker soup is that you just pop everything into the crockpot and then leave it to do it’s thing for a few hours (there’s no need to braise the chicken – just pop the raw chicken breasts straight into the pot!). This is one of our favourite midweek dinners… especially on busy nights! 

Step 1 – Place the chicken, chopped onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker

Onions, beans, corn, chicken and tomato in a crockpot.

Step 2 – Mix the taco seasoning packet mix into the chicken stock and pour into the slow cooker

Liquid chicken stock in a jug and a packet of taco seasoning.

Step 3 – Cook for 4 hours on high or 6 hours on low and then remove and shred the chicken

Onions, beans, corn, chicken and tomato in a slow cooker.

Step 4 – Serve with sour cream, corn/tortilla chips, and avocado

A bowl of soup with tortilla chips and avocado.More Slow Cooker Soup Recipes

We all LOVE a delicious slow cooker soup during winter. Here’s a few of my favourite recipes: 

Beans, corn, tomato and chicken soup with tortillas and avocado. FAQ

What type of chicken should I use?

You can use either chicken breasts or chicken thigh fillets for this recipe (I generally use chicken breasts as they’re easier to shred). 

How long will it last in the fridge?

This soup should be stored in an airtight container in the fridge and consumed within 2 days. 

Can you freeze the soup?

This soup can be frozen for up to 3 months in an airtight container. 

Can I make this vegetarian?

Absolutely! Just leave omit the chicken breasts for a healthy low carb and vegetarian soup. 

How many calories in a serving?

Served on it’s own (without the optional extra toppings), a large bowl of this soup is 257 calories. 

What should I serve the soup with?

All your Mexican favourite toppings!!! Sour cream, slices of avocado and tortilla/corn chips. If you like a spicy kick, you can also add a pinch of chilli powder to the soup while it’s cooking!

A spoonful of Mexican Chicken Soup with avocado and tortilla chips in the background.

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

A bowl of tomato, chicken, corn and bean soup.

Slow Cooker Mexican Chicken Soup

This flavour-packed Slow Cooker Mexican Chicken Soup is the healthy recipe... a tomato, bean, corn and chicken soup served with sour cream, avocado and corn chips!
4.75 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: Slow Cooker Recipe
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 serves
Calories: 257kcal

Ingredients

  • 350 g chicken breasts
  • 1 brown onion finely chopped
  • 1 tsp minced garlic
  • 400 g black beans rinsed and drained
  • 400 g diced tomatoes canned
  • 1 cup corn frozen
  • 300 g enchilada sauce or salsa
  • 2 cups chicken stock liquid
  • 30 g taco seasoning
  • sour cream, avocado and corn chips, to serve optional

Instructions

  • Place the chicken, chopped onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker.
  • Mix the taco seasoning packet mix into the chicken stock. Pour into the slow cooker.
  • Cook for 4 hours on high or 6 hours on low and then remove and shred the chicken.
  • Return the shredded chicken to the slow cooker and stir.
  • Leave for a further 10 minutes.
  • Serve with a dollop of sour cream, chopped avocado and corn chips (optional).

Notes

RECIPE TIPS
Low-Carb & Low-Calorie: This soup is full of healthy vegetables and protein-rich chicken breasts. 1 large bowl (1 serve) is only 257 calories. 
Taco Seasoning: I used a bought 30g taco seasoning sachet from the Mexican section of the supermarket (Old El Paso brand). 
Vegetarian Option: Omit the chicken breasts (there's no need to replace it with anything else). 
Types Of Chicken: You can use either chicken breasts or chicken thigh fillets for this recipe (I generally use chicken breasts as they’re easier to shred). 
Storage: This soup should be stored in an airtight container in the fridge and consumed within 2 days. 
Freezer-Friendly: This soup can be frozen for up to 3 months in an airtight container. 
Serving Suggestions: All your Mexican favourite toppings!!! Sour cream, slices of avocado and tortilla/corn chips. If you like a spicy kick, you can also add a pinch of chilli powder to the soup while it’s cooking!
Stove-Top Option: If you don't have a slow cooker, you can cook this soup in a large saucepan over a low (just simmering heat) for 1 hour. 

Nutrition

Calories: 257kcal | Carbohydrates: 36g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 1027mg | Potassium: 745mg | Fiber: 9g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 13.4mg | Calcium: 48mg | Iron: 3.2mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

This recipe has been modified and adapted from Gimme Some Oven’s original Slow Cooker Chicken Enchilada Soup recipe.

21 thoughts on “Slow Cooker Mexican Chicken Soup”

  1. Renee D Peterson says:

    5 stars
    I made this tonight and it’s delightful! I used one can black beans, and one can borlotti beans. For the salsa, I used Dorito’s Chipotle, Lime, and Sweet corn salsa. For the seasoning, I used Mission’s Taco Seasoning. My soup came out exactly as pictured! For garnish, I added cheese as well as sour cream. As a ‘side,” I spooned some onto a warm tortilla. Absolutely delicious, and will be making this again. Thank you!

    1. Lucy Mathieson says:

      Yay!!!! That all sounds AMAZING!!! Thank you for your lovely feedback!

Leave a Reply

Your email address will not be published. Required fields are marked *