Slow Cooker Mexican Chicken Soup
- prep time315 min
- total time 315 min
- serves 12
Set it and forget it...at least until dinner time! This Mexican-flavoured, tomato-based soup is full of chicken, beans, vegetables, herbs and spices.
3 boneless, skinless whole chicken breasts
1 tsp chili powder
1 tsp ground cumin
Kosher salt and freshly ground black pepper
1 (28-oz) can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
1 (15-oz) can black beans, drained and rinsed
1 (10-oz) can diced tomatoes with green chiles, such as Ro*tel
4 oz tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
½ lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves
1. Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and 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 the lime juice. Remove the 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 with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!