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–+ servings
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!
5 from 7 votes
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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
Author: Lucy - Bake Play Smile
Cost: $10

Equipment

  • slow cooker (crockpot)

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
Metric - US Customary

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

RECIPE TIPS
Low-Carb & Low-Calorie: This soup is full of healthy vegetables, legumes and protein-rich chicken breasts. 1 large bowl (1 serve) is only 257 calories (without toppings!)
Taco Seasoning: I use a 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, grated cheese, 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