This Mexican Chicken Soup is a throw-it-in-and-walk-away dinner that somehow tastes like you tried really hard.
If you love easy slow cooker dinners like creamy beef stroganoff or apricot chicken, this one is going straight into your weekly rotation.
A Quick Look At The Recipe
✅ Recipe Name: Mexican Chicken Soup
🕒 Ready In: 4 hours 5 minutes
👪 Serves: 6
🍽 Calories: 257 per serve
🥣 Main Ingredients: chicken, black beans, corn, tomato, taco seasoning
📖 Dietary Info: gluten-free | low-fat | high-protein
⭐ Why You'll Love It: A set-and-forget slow cooker dinner packed with bold Mexican flavours, tender shredded chicken and loads of healthy goodness.
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"We loved this Mexican soup - it was delicious! Will be a regular in our house."
- Marie
This slow cooker Mexican chicken soup is the ultimate "I can't be bothered cooking" dinner… but still tastes amazing.
Just throw everything in, walk away, and come back to a hearty, flavour-packed meal the whole family will devour. Bonus: it's healthy, budget-friendly and perfect for leftovers.
If you're a fan of slow cooking, then do try my subtly spiced chilli con carne or this easy Mexican shredded chicken - both packed with similar bold flavours and perfect for busy nights.
Why You're Going To Love This Recipe
- 5 minute prep - yes, really
- Set and forget (my favourite kind of cooking)
- Healthy but filling - protein, veggies, all the good stuff
- Big bold flavours without being too spicy for kids
- Amazing leftovers - tastes even better the next day
Jump to:
Soup Ingredients
You'll only need chicken and pantry staples for this recipe, but here are a few worth noting:
- Chicken breasts - choose skinless chicken breasts, or chicken thigh fillets if you prefer.
- Black beans - rinse well to remove excess salt and improve flavour.
- Enchilada sauce or salsa - this adds depth and richness; choose mild or spicy depending on your taste preference.
- Taco seasoning - a store-bought sachet keeps things easy, but you can use homemade if you prefer controlling the spice level.
... plus grated cheese, sour cream, tortilla/corn chips and avocado slices or guacamole to serve!
Variations
- Low-carb: skip beans + corn, add extra veggies
- Vegetarian: swap chicken for beans or lentils
- Spicy: add chilli flakes or jalapeños
- Extra creamy: stir through a little cream cheese at the end
How To Make Slow Cooker Mexican Chicken Soup
This is one of those "dump and go" dinners we all need more of.
Add everything to the slow cooker, cook until the chicken is tender, shred it, then stir it back through. Done. Dinner = sorted.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Assemble ingredients: Place the chicken fillets, onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker.
- Add stock: In a jug, mix the taco seasoning with the chicken broth, then pour over the ingredients.
- Slow cook: Cook on HIGH for 4 hours or LOW for 6 hours until the chicken is tender.
- Shred chicken: Remove the chicken, shred with two forks, give it a good stir, then return it to the slow cooker. Stir well and cook for a further 10 minutes to allow the flavours to combine.
- Serve: Serve in bowls topped with sour cream, grated cheese, corn chips or tortilla chips, avocado or guacamole, if desired.
Recipe Tips
- Chicken choice: Chicken breast is easiest to shred, but thighs give extra flavour and stay juicy, so pick your preference.
- Don't skip shredding: Shredding the chicken helps it absorb all the delicious flavours.
- Control the spice: Use mild or spicy salsa depending on your family's taste. You can also add a pinch of chilli powder while it's cooking!
- Make it ahead: This soup tastes even better the next day as the flavours develop more.
- Storage: Keep in an airtight container in the fridge for up to 2-3 days.
- Freezing: Freeze for up to 3 months - just thaw overnight and reheat gently.
- Serving idea: Turn leftovers into nachos or burrito fillings for a second easy meal!
Slow Cooker Mexican Chicken Soup FAQs
Sour cream, avocado, lime wedges, grated cheese and corn chips are classics, but you can also add fresh coriander/cilantro, lime juice or jalapeños.
Absolutely! Just omit the chicken breasts for a healthy, low carb vegetarian soup. You can add extra beans or lentils for protein too, if you wish.
Yes! It's packed with lean protein, fibre and vegetables, and is relatively low in calories (especially without toppings). A bonus is that kids love the flavors too!
Yes, you can. Gently simmer this soup in a large saucpan on the stovetop for an hour or until the chicken is tender. I prefer slow cooking to really bring out the flavours, and the crock pot does the work for you!
More Slow Cooker Soup Recipes
If you love easy slow cooker meals like this, you're going to want to try a few more…
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Slow Cooker Mexican Chicken Soup
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 or tinned
- 300 g enchilada sauce or salsa
- 500 ml (2 cups) chicken stock liquid
- 30 g taco seasoning
- grated cheese, sour cream, avocado and corn chips, to serve optional
Instructions
- Place the chicken pieces, 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, grated cheese, chopped avocado and corn chips (optional).
Notes
- Shred chicken for best flavour
- Use thighs for juicier meat
- Adjust thickness with extra stock
- Control spice level to suit family
- Freezes well for easy meals
Nutrition
This recipe has been modified and adapted from Gimme Some Oven's original Slow Cooker Chicken Enchilada Soup recipe.
Marie says
We loved this Mexican Soup
Delicious will be a regular in our house
Thankyou
Alysia says
Really nice and really easy and kid approved, wining!!! Will be making again
I added my own Mexican spices rather then the packet of taco seasoning
Lucy says
Fantastic!!
Dian says
I made this tonight and it is sooooo yummy! I used jar old el paso chunky medium salsa, some extra chilli flakes (I like spicy food) , a full can of corn instead of the 1 cup and 500g chicken. I was worried that it would not be enough chicken but once it was shredded it was perfect. Topped with sour cream, cheese and crushed corn chips. Great for a chilli almost winter night!
Lucy says
That's fantastic!!! I'm so thrilled that you liked it!
Renee D Peterson says
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!
Lucy Mathieson says
Yay!!!! That all sounds AMAZING!!! Thank you for your lovely feedback!