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–+ servings
Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup

A hearty and flavorful Slow Cooker Mexican Chicken Soup, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 352 kcal

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced brown, white, yellow
  • 1 large red capsicum/bell pepper, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth/stock low sodium
  • 800 g canned black beans, drained 2 cans, or other beans
  • 800 g canned corn, drained 2 cans, or 500g/1lb frozen or fresh corn
  • 800 g crushed canned tomato OR 700g tomato passata
  • 500 g chicken breast

Spices

  • 1 tablespoon dried oregano
  • 2 teaspoon cumin powder
  • 2 teaspoon paprika powder
  • 1 teaspoon onion powder or 2 teaspoon of garlic powder
  • 1 teaspoon cayenne pepper optional, adjust spiciness
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Toppings

  • shredded cheese recommended
  • sour cream or yogurt recommended
  • coriander/cilantro recommended
  • lime wedges recommended
  • avocado, diced
  • corn chips or tortillas for dunking

Instructions
 

Cooking Instructions

  • Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
  • Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on sauté function).
  • Add remaining chicken broth, spices, corn, beans and tomato. Give it a good stir, then add chicken and push down to submerge.
  • Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
  • Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.
  • Ladle into bowls and serve with toppings of choice!

Notes

Beans can be substituted with red kidney beans or dried beans. Tomato passata is found in the pasta section of supermarkets. Soup can be stored in the fridge for 5 days or frozen for up to 3 months.

Nutrition

Serving: 800gCalories: 352kcalCarbohydrates: 46gProtein: 28gFat: 7gSaturated Fat: 1gCholesterol: 46mgSodium: 1215mgPotassium: 1226mgFiber: 11gSugar: 7gVitamin A: 926IUVitamin C: 40mgCalcium: 99mgIron: 5mg
Keyword Comfort Food, Healthy, Mexican Chicken Soup, slow cooker, Soup
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