Mexican Chicken Soup

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

1. MIX. Add all ingredients in crockpot and mix together.
2. 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.
3. 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 Mexican Soup Recipes

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