Crockpot Mexican Chicken Soup

from saltandlavender.com
Soup
495 min
6 servings

This slow cooker Mexican chicken soup is fresh, tangy, and comforting. Set it and forget it, and you'll come back home to a wonderful healthy homemade soup!

Ingredients

  • can crushed or diced tomatoes

    with juices

    1
  • chicken broth
    4 c
  • can black beans

    drained & rinsed

    1
  • can corn

    drained

    1
  • onion

    chopped

    ½ medium
  • celery

    chopped

    4 sticks
  • carrots

    peeled & sliced

    2 large
  • garlic powder
    1 tsp
  • ground cumin
    1 tsp
  • chili powder
    ½ tbsp
  • cayenne pepper)
    to taste (optional
  • chicken breasts

    boneless, skinless

    3
  • salt & pepper
    to taste
  • handful fresh cilantro

    chopped

  • juice of lime
    ½
  • crushed tortilla chips
  • greek yogurt or sour cream
  • sliced jalapenos
  • avocado slices
  • lime wedges
  • etc

Directions

  1. 1

    Prep your onion, celery, and carrots.

  2. 2

    Add all the soup ingredients except for salt & pepper, cilantro, and lime juice to your Crockpot. I like to give everything a good stir prior to adding the chicken breasts. Cook on low for 6-8 hours.

  3. 3

    Once the soup is cooked, shred the chicken with 2 forks and stir in the cilantro and lime juice. Season to taste with salt & pepper if desired.

  4. 4

    Garnish the soup with any/all of the garnish suggestions. Serve immediately.