Slow Cooker Mexican Chicken Soup

Yield:  12 servings




3 boneless, skinless chicken breasts
1 tsp chili powder
1 tsp ground cumin
Salt, to taste
Ground pepper, to taste
1 (28 oz) can diced tomatoes, with juice
3 cups low-sodium chicken broth
1 (15 oz) can black beans, drained and rinsed
1 can chopped green chilies
1 can chipotle pepper in adobo sauce
4 oz tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow pepper, seeded and chopped
½ lime, juiced


Toppings (if desired):

Sour cream
Grated cheese
Crushed tortilla chips
Fresh cilantro




  1. Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin, salt and pepper. Add the tomatoes, chicken broth, black beans, green chilies, chipotle peppers, tomato paste, onion, red and yellow peppers. Stir. Place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
  2. Stir in lime juice. Remove chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
  3. Serve piping hot in a bowl. Top with avocado, sour cream, grated cheese, crushed tortilla chips, and cilantro as desired!
Source (recipe & picture): Food Network


Nutrition Facts:

Serving: 1 serving



Saturated Fat:







2.4 g

0.6 g

18.7 g

6.1 g

4.7 g

422.3 mg

16.1 g

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