Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup


Servings 5
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.0 based on 9 ratings.


  • 2 Chicken Breasts (skin removed)
  • 1 Clove Garlic
  • 1 Brown Onion finely chopped
  • 400 g Kidney Beans (tinned), rinsed and drained
  • 400 g Tomatoes (tinned), diced
  • 1 cup Frozen Corn
  • 300 g Salsa
  • 2 cups Chicken Stock
  • 1/4 Taco Seasoning 1/4 cup
  • 1 Chopped Avocado, Sour Cream, And Corn Chips to serve

Nutrition Information

Qty per
412g serve
Qty per
Energy 297cal 72cal
Protein 23g 6g
Fat (total) 5.1g 1.2g
 - saturated 2.53g 0.62g
Carbohydrate 39g 10g
 - sugars 7.9g 1.9g
Dietary Fibre 10.4g 2.5g
Sodium 579mg 141mg

Nutritional information does not include the following ingredients: chopped avocado, Sour cream, and corn chips

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Slow Cooker Mexican Chicken Soup is full of bold Mexican flavours. It is also so easy to make, just throw it all in and watch it cook! This recipe is perfect for crazy busy run-the-kids-everywhere kind of day.

SAHM 3 | Stay at Home


  1. Add together the chicken, chopped onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker.

  2. Mix the taco seasoning packet into the chicken stock and pour into the slow cooker.

  3. Cook for 4 hours on high or 6 hours on low and then remove and shred the chicken.

  4. Return the shredded chicken to the slow cooker and stir. Then leave for 10 minutes.

  5. Serve with a dollop of sour cream, chopped avocado and corn chips.

Recipe Hints and Tips:

  • If you prefer your soup to have a bit of extra heat - simply add some chilli powder to the slow cooker as per your preferred taste.
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