Toppings are not optional – they’re essential! Toppings take a tasty soup over the top to OMG this is so delish! Quick and easy, hearty and exploding with Taco flavours! This soup is the chicken version of the popular Beef Taco Soup. To finish it off, just shred the chicken, toss it back in then serve! The chicken breast will be tender and easily shreddable, the beans will have soaked up all the flavour from the spices, and the soup thickened. Sauté the garlic, onion and capsicum/bell peppers, then just put everything in the slow cooker and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. This is a soup that’s ideal for making in the slow cooker. It takes 6 to 8 hours to cook until it’s easily shreddable, the same time the broth requires for the flavours to come together and thicken. In this particular recipe, chicken breast is the ideal cut. Lots of cans and lots of spices you probably already have! Here’s what you need for this Slow Cooker Mexican Chicken Soup.
#Crockpot chicken soup recipes plus
Shredded cheese, dollop of sour cream or yogurt plus a sprinkle of fresh coriander/cilantro at a minimum.īonus points if you add avocado and some crunchy corn chips for dunking!
Cooking it low and slow lets the chicken breast cook gently until it’s tender and shreddable, the beans and corn absorb the heavenly spice flavours in the Mexican flavoured soup broth, and the tomatoes break down to thicken the soup.Īfter tossing the shredded chicken back in, there’s nothing required to be done to finish it off before serving other than grabbing a few toppings. This is a soup that is particularly fantastic to make in the slow cooker. Hearty, chunky, healthy, totally delicious! 10 minutes prep with lots of can opening, and a good amount of spices for a hit of Mexican flavour. Slow Cooker Mexican Chicken Soup tastes like chicken enchiladas – but takes a lot less effort! Sensational slow cooker soup that’s quick to prepare yet loaded with flavour.
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