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! Just 5 minutes prep time, set, forget and come home to a deliciously robust soup ready to enjoy.
Forget about soups only being for the winter months, this flavour packed Mexican soup is perfect all year round.
It's fresh, it's light and it's absolutely delicious!
Just like my 20 minute chicken & corn soup that tastes just like the Chinese takeout version, this Mexican chicken soup is going to remind you of your fave Mexican restaurant - ole!
Low Carb & Low Calorie 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 just 36g per large serve and only 257 calories!
Just like your favourite Mexican takeout... plus it's healthy, nutritious and so fresh (as is my fave kid-friendly Chilli Con Carne recipe!)
Why You're Going To Love This Recipe
What's not to love about a healthy and scrumptious soup?
- perfect for the whole family - this is an all-time fave with the kids! It's mild so they think they're eating their favourite Mexican takeout food. Add a sprinkle of chilli to your bowl if you prefer a hot kick!
- low carb and low calorie - if you're watching carbs or calories then this soup is such a great option.
- lots of flavour - the taco seasoning and enchilada sauce takes this soup to a whole new flavour level. Even those that aren't usually too keen on soup, soon fall in love with this Mexican inspired dish!
- versatile - add any of your favourite toppings (cheese!!!) to finish off the soup and serve with corn chips or tortilla chips, avocado or guacamole, sour cream and a pinch of chilli (optional of course).
- freezer-friendly - make a double batch and freeze any leftovers. You can reheat directly from frozen or allow to defrost in the fridge before reheating.
- healthy - this slow cooker Mexican chicken soup is packed full of healthy vegetables and protein-rich chicken.
What You Need
Hit up the Mexican food section of your supermarket and grab a few basics!
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- chicken breasts - choose skinless chicken breasts or use chicken thighs if you prefer.
- onion and garlic - these give the dish a classic flavour. Use a brown or yellow onion. You can use either store-bought minced garlic or mince your own garlic cloves.
- black beans - these can be bought in the tinned vegetable section of the supermarket or the Mexican food section (often near the tacos and enchiladas).
- tinned diced tomatoes
- corn - I keep things easy by using a tin of corn kernels. Simply drain and use.
- enchilada sauce - use a store-bought jar of enchilada sauce. Alternatively you can use jars of salsa.
- liquid chicken stock
- taco seasoning - you can buy packets of taco seasoning (I use the Old El Paso taco seasoning packets) or you can make your own.
... plus add grated cheese, sour cream, tortilla/corn chips and avocado slices or guacamole to serve!
Step By Step Instructions
This is the BEST weeknight dinner! It takes just 5 minutes to prepare, then set & forget.... how great is that!?
The best thing about this slow cooker soup is that you just pop everything into the slow cooker 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 in)
This is one of our favourite midweek dinners....especially for busy nights!
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Add To Slow Cooker
Place the chicken, chopped onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker.
Step 2 - Add The Liquid
Mix the taco seasoning packet mix into the chicken stock and pour into the slow cooker.
Step 3 - Set & Forget
Cook for 4 hours on high or 6 hours on low and then remove and shred the chicken using two forks.
Step 4 - Serve
Serve with grated cheese, sour cream, corn chips or tortilla chips and avocado or guacamole.
Expert Tips & FAQ's
This soup is SO simple, but here's my top tips for making it extra delicious!
You can use either chicken breasts or chicken thigh fillets for this recipe (I generally use chicken breasts as they're easier to shred).
Absolutely! Just leave omit the chicken breasts for a healthy low carb and vegetarian soup.
Served on it's own (without the optional extra toppings), a large bowl of this soup is 257 calories.
All your Mexican favourite toppings!!! Grated cheese, Sour cream, slices of avocado or guacamole and tortilla/corn chips. If you like a spicy kick, you can also add a pinch of chilli powder while it's cooking!
This soup should be stored in an airtight container in the fridge and consumed within 2 days.
This soup can be frozen for up to 3 months in an airtight container.
More Slow Cooker Soup Recipes
We all LOVE a delicious slow cooker soup during winter. Here's a few of my favourite recipes:
- Slow Cooker Pea & Ham Soup - this is such a hearty soup! The ham from the ham hock literally melts-in-your-mouth. AMAZING!
- Slow Cooker Chicken Noodle Soup - this is my go-to soup whenever someone in our house has a cold. It's healthy, nutritious and cold/flu busting.
- Slow Cooker Vegetable Soup - packed full of vegetables and flavour, this yummy soup makes a great lunch or light dinner.
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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
- 2 cups (500 ml) 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
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