Cooked - Slow Cooker Mexican Chicken Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Mexican Chicken Soup

7.0

1 tbsp olive oil

1 onion (, diced (brown, white, yellow))

1 red capsicum/bell pepper (, large, diced)

3 cloves garlic (, minced)

3 cups (750ml) chicken broth/stock (, low sodium)

800g / 28 oz canned black beans, drained ((2 cans, or other beans, Note 1))

800g / 28 oz canned corn, drained ((2 cans, or 500g/1lb frozen or fresh corn))

800g / 28oz crushed canned tomato (OR 700g tomato passata (Note 2))

500g / 1 lb chicken breast

1 tbsp dried oregano

2 tsp cumin powder

2 tsp paprika powder

1 tsp each onion powder and garlic powder ((or 2 tsp of one of them))

1 tsp cayenne pepper ((optional, adjust spiciness))

1 tsp each salt + black pepper

Shredded cheese ((recommended))

Sour cream or yogurt ((recommended))

Coriander/cilantro ((recommended))

Lime wedges ((recommended))

Avocado, diced

Corn chips or tortillas (, for dunking)

Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.
Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.
Ladle into bowls and serve with Toppings of choice!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 114 weeks ago

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