This Mexican chicken soup is made with tender chicken in a seasoned zesty broth! It’s easy to prep in the slow cooker then come home to a warm meal on a cold night.
Slow Cooker Mexican Chicken Soup
This Mexican chicken soup is easy to make in the slow cooker and is both filling and flavorful. It’s also a great way to sneak in some extra veggies and more low carb than my slow cooker chicken tortilla soup.
The great thing about this slow cooker Mexican chicken soup recipe is that it’s paleo, gluten-free and Whole30 recipe friendly just like sheet pan sausage and vegetables ! More healthy soup recipes we love include crockpot cabbage soup and chicken vegetable soup.
Ingredient Notes
- Chicken breasts: Chicken thighs can be used if preferred.
- Chicken broth: Or chicken bouillon cubes with water.
- Diced tomatoes
- Tomato paste
- Lime
- Veggies: carrots, celery, onion, red bell pepper and cilantro
- Spices: minced garlic, kosher salt, cumin and chili powder
How to Make Mexican Chicken Soup
- MIX. Add all ingredients in crockpot and mix together.
- COOK. Turn heat to high and cook for 3 to 4 hours, or until both the chicken and veggies are tender. You can also cook on low for 6 to 8 hours.
- SERVE. Remove chicken from crockpot and shred. Then mix back into the soup. Ladle into bowls and serve with your favorite toppings!
Mexican Chicken Soup Toppings
There are lots of toppings that would taste great on this Mexican soup. Below are a few of my favorites.
Whole30 toppings:
- Cilantro
- Avocado
- Olives
- Lime juice
- Jalapenos
Non Whole30 toppings:
- Shredded cheese
- Sour cream or Greek yogurt
- Tortilla strips or tortilla chips
Tips and Variations
- Stove top version: This soup can easily be made on the stove in a Dutch oven. I’d recommend using leftover rotisserie chicken. Saute the onions, carrots, celery, bell peppers and garlic in a large pot for about 3 to 5 minutes, then stir in remaining ingredients and bring to a light simmer. Reduce heat to low and let simmer for about 15 to 20 minutes. Then serve and enjoy!
- Add extra veggies: Feel free to add in extra veggies like chopped zucchini, diced potatoes, corn or green beans.
- Beans: A can of black beans would taste amazing in this Mexican soup!
- Serve with rice: If you’re not doing a Whole30, you can serve the soup with cooked rice. Add the rice to the bottom of your bowl, then ladle the soup on top.
Storing and Freezing
- Store: Store in an airtight container in the refrigerator for 4-5 days.
- Freeze: This Mexican soup makes such an easy meal prep freezer meal! To freeze, place leftovers in an airtight bag or container and place in the freezer. To thaw, store in refrigerator overnight. Warm back up on stove or in microwave before serving.
More chicken soup recipes include chicken gnocchi soup, crockpot chicken noodle soup and crack chicken chili.
More Mexican Soup Recipes
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Mexican Chicken Soup
Ingredients
- 1 pound boneless, skinless chicken breasts (about 2-3 large breasts)
- 32 ounce container chicken broth
- 29 ounces diced tomatoes (2 cans)
- 1 ½ cups carrots , chopped
- 1 ½ cups celery , chopped
- 1 cup onion , chopped
- 1 cup red bell pepper , chopped
- 1 cup cilantro , chopped
- 1 ½ cups water
- ¼ cup tomato paste
- 2 teaspoons minced garlic
- 1 teaspoon Kosher salt
- 1 teaspoon cumin
- 1 teaspoon chili powder , more to taste
- ½ lime (juiced)
Instructions
- Combine 2-3 large chicken breasts, 32 ounce chicken broth, 29 ounces diced tomatoes, 1 1/2 cups carrots, 1 1/2 cups celery, 1 cup onion, 1 cup red bell pepper, 1 cup cilantro, 1 1/2 cups water, 1/4 cup tomato paste, 2 teaspoons minced garlic, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 lime in slow cooker.
- Cover crockpot and cook on low for 6-8 hours or high for 3-4 hours. Cook until the chicken shreds easily and the vegetables are tender.
- Shred chicken and then place back in crockpot.
- Ladle into bowls and serve with your favorite toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Chicken, Chicken, Cinco De Mayo, Crockpot, Crockpot, Crockpot, Dairy-Free, Dinner, Freezer-Friendly, Freezer-Friendly, Gluten-Free, Mexican, Nut-Free, One Pot, One Pot, Soups, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Sometimes I make as per the recipe, sometimes I boil thighs and make my own stock. Turns out great either way.
So happy that you love it so much!
Works great in an instapot!
It’s great is the Nutrition for one serving
This looks amazing! I love that this can be frozen too!
This soup is one of my favorites! Such a great recipe for winter/spring!
The perfect soup for chilly evenings. Love this one and the perfect flavors
This soup looks FANTASTIC. I can’t wait to try it!
Looks delicious! Can’t wait to try it!
Since I don’t like stewed chicken can you used grilled breast and when would you recommend adding to slow cooker
Yes, that should be fine! I would just add 30 minutes before serving to heat the chicken and combine the flavors!
This was so easy and so tasty and perfect for a chilly evening. Even my 3 year old liked it!
This looks delicious! It looks like one of the easiest soup recipe. I’m putting it on my meal planning list for next week.