Slow Cooker Mexican Chicken Soup

Votes: 2

How to Make - Mexican Chicken Soup in a Slow Cooker

Time: 5 hours 15 minutes
Complexity: easily
Servings: 12

This Mexican soup seems tailor-made for slow cooker cooking. Besides the undeniable advantage of a warm, ready-to-eat dinner after work, this cooking method allows all the ingredients, of which there are quite a few, to simmer for a long time, slowly exchanging flavors. Besides chicken, this chicken soup contains many other ingredients that give the dish a Mexican character. These include tomatoes, black beans, onions, and peppers, both sweet and spicy. The soup is very filling and quite thick, especially when served according to the rules of a Mexican feast with plenty of toppings such as avocado, grated cheeses, tortillas, herbs, and sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 whole chicken breasts, skinless and boneless
1 teaspoon chili powder
1 tsp ground cumin
1 can (800g) whole or diced canned tomatoes in their own juice
3 cups low-sodium chicken broth (or more if you like a thinner soup)
1 can (425g) black beans, drain, rinse beans
1 can (283g) diced tomatoes with chili peppers
120 g tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 chipotle pepper, canned in adobo sauce
Juice of half a lime
To serve: avocado, sour cream, shredded cheese, crushed tortilla chips, and fresh cilantro leaves

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place chicken in slow cooker. Sprinkle with chili powder, cumin, salt, and pepper. Add tomatoes, chicken broth, black beans, tomatoes with chili pepper, tomato paste, onion, chipotle pepper, and sweet red and yellow peppers. Stir, cover, and cook for 5 hours on high or 8 hours on low.
Add lime juice. Transfer the chicken to a plate and use 2 forks to shred it (or chop it finely). Return the chicken to the slow cooker, taste, and season with salt and pepper if needed.