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Slow Cooker Mexican Chicken Soup
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Prep Time:
10 minutes
Cook Time:
395 minutes
Total Time:
415 minutes
Spicy Mexican chicken soup simmered to perfection with tender chicken thighs, chile peppers, tomatoes, and beans, all in a slow cooker for effortless amazing flavor!
Ingredients:
  • 6 boneless chicken thighs, or more to taste
  • 2 (15 ounce) cans chicken broth
  • 2 (15 ounce) cans diced tomatoes
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (4 ounce) can diced green chiles
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 tablespoon shredded Cheddar cheese, or to taste
  • 1 tablespoon sour cream, or to taste
  • 1 tablespoon crushed tortilla chips, or to taste
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions:
  • In a large pot, simmer chicken thighs in water until fully cooked, approximately 30 minutes. Allow the chicken to cool for about 10 minutes, then shred.
  • In a slow cooker, combine chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning. Add shredded chicken. Cook on Low for 6 to 8 hours until flavors meld beautifully.
  • Garnish with Cheddar cheese, sour cream, tortilla chips, and cilantro before serving.

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