This cosy, no-fuss Mexican Chicken Soup is the kind of dinner that practically cooks itself and earns a regular spot on your dinner menu. Packed with tender shredded chicken, beans, corn and rich Mexican flavours, it all comes together effortlessly in the slow cooker. But this isn't just a winter warmer - this soup is bursting with bright, zesty flavours that make it perfect to enjoy all year round.
If you love easy slow cooked family dinners like my creamy beef stroganoff or this comforting and classic apricot chicken, then you're going to adore this hearty Mexican chicken soup too.
Mexican Chicken Soup ticks all the boxes - it's hearty, healthy, budget-friendly and ridiculously easy to throw together. Everything goes straight into the slow cooker, meaning minimal prep and maximum flavour (my kind of cooking these days!).
What sets this recipe apart is the balance of flavours - smoky taco seasoning, sweet corn, hearty black beans and shredded chicken all simmered in a rich tomato base. It's filling enough to serve on its own, but even better when topped with creamy avocado, crunchy corn chips and a dollop of sour cream.
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.
We loved this Mexican Soup, it was delicious! Will be a regular in our house.
Thankyou.
- Marie
Why You're Going To Love This Recipe
What's not to love about a healthy and scrumptious soup?
- Set-and-forget slow cooker recipe - just 5 minutes prep!
- Healthy yet satisfying - loaded with protein, veggies and fibre, while still being low-carb and low-calorie.
- Budget-friendly ingredients that you probably already have.
- Family-approved flavour - perfect for Mexican 'fakeaway' or Taco Tuesdays, kids love these bold flavours (and easy to adjust spice levels too!).
- Ideal for meal prep - make a double batch and freeze some, this dish reheats beautifully for busy nights.
Jump to:
Mexican Chicken Soup Ingredients
You'll only need chicken and pantry staples for this recipe, but here are a few worth noting:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- 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 option: Skip the beans and corn, and add extra chicken or low-carb veggies like zucchini.
- Vegetarian version: Omit the chicken and add extra beans or lentils for protein.
- Spicy kick: Add chilli flakes, jalapeños or a spicy salsa.
- Gluten-free: Ensure your taco seasoning and stock are certified gluten-free (most are, but always check).
How To Make Slow Cooker Mexican Chicken Soup
This soup isn't just your typical winter soup - it's a satisfying, flavour-packed dinner you'll want to enjoy all year round!
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 stock, 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, then return it to the slow cooker. Stir well and cook for a further 10 minutes to allow the flavours to combine.
- Serve: Serve 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.
- Adjust the consistency: Add extra stock if you prefer a thinner soup.
- 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 FAQ's
This soup is SO simple, but here's my top tips for making it extra delicious!
Sour cream, avocado, grated cheese and corn chips are classics, but you can also add fresh coriander, 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 flavours too!
Yes, you can. Gently simmer this soup in a large saucpan on the stovetop for an hour or until the chicken is tender, however I prefer slow cooking to really bring the flavours out fully, and the slow cooker does the work for you!
Definitely - it's perfect for meal prep and reheats beautifully.
More Slow Cooker Soup Recipes
Looking for more soup recipes for the slow cooker? These set-and-forget favourites are perfect for cosy winter nights - easy to prepare, full of flavour, and ready when you are.
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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
- 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.
- Adjust the consistency: Add extra stock if you prefer a thinner soup.
- 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.
- Short on time? You can cook this soup by gently simmering in a large saucpan on the stovetop for an hour, however slow cooking really brings out the flavours more intensely, and the slow cooker does the work for you!
- 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!
Nutrition
This recipe has been modified and adapted from Gimme Some Oven's original Slow Cooker Chicken Enchilada Soup recipe.
Dani @ House in Tillford says
Just put in all in a pot and leave it for a few hours and the end product is that? A winning dish!
Bake Play Smile says
Thank you xx
Lizzie {Strayed Table} says
I totally would want corn chips too to dunk in your soup. Looks great and perfect for cold nights. Counting down to summer. Have a great weekend.
Bake Play Smile says
Oh thank you! Yep I'm definitely counting down!
Jenny says
This looks delicious but I don't have a slow cooker, any ideas on how long to cook it in a pot on the stove?
Bake Play Smile says
Hmm I would say that you would just want to poach the chicken for about 20 minutes and then shred ir and add it back in for another 10 minutes.
Hadia says
This sounds so comforting, Lucy! I would easily eat the whole batch! How yummy!
Bake Play Smile says
Hahaha me too Hadia!
Mum says
Ooh, I may have to try this one - would make a change from the usual standard soups of pupkin, pea & ham etc.
Oops - did I say 'pupkin'?
Maybe that's because I dropped my gorgeous puppy off at your place this morning to be babysat by your Shari again!
Thanks so much xxx
Bake Play Smile says
Oh you know we love looking after Miss Poppy! xxx