Mexican Chicken Soup
This Mexican chicken soup is made with tender chicken in a seasoned zesty broth! It's easy to prep in the slow cooker then come home to a warm meal on a cold night.
Ingredients
- 1 pound boneless, skinless chicken breasts (about 2-3 large breasts)
- 32 ounce container chicken broth
- 29 ounces diced tomatoes (2 cans)
- 1 ½ cups carrots , chopped
- 1 ½ cups celery , chopped
- 1 cup onion , chopped
- 1 cup red bell pepper , chopped
- 1 cup cilantro , chopped
- 1 ½ cups water
- ¼ cup tomato paste
- 2 teaspoons minced garlic
- 1 teaspoon Kosher salt
- 1 teaspoon cumin
- 1 teaspoon chili powder , more to taste
- ½ lime (juiced)
Instructions
- Combine 2-3 large chicken breasts, 32 ounce chicken broth, 29 ounces diced tomatoes, 1 1/2 cups carrots, 1 1/2 cups celery, 1 cup onion, 1 cup red bell pepper, 1 cup cilantro, 1 1/2 cups water, 1/4 cup tomato paste, 2 teaspoons minced garlic, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 lime in slow cooker.
- Cover crockpot and cook on low for 6-8 hours or high for 3-4 hours. Cook until the chicken shreds easily and the vegetables are tender.
- Shred chicken and then place back in crockpot.
- Ladle into bowls and serve with your favorite toppings.
Notes
Note: Sometimes I’ll top with fresh cilantro, avocado and olives. This recipe makes a great freezer meal. Just place the leftovers in a Ziplock bag and place in the freezer. Thaw and warm before eating.
Nutrition
Calories: 125kcal, Carbohydrates: 12g, Protein: 14g, Fat: 2g, Cholesterol: 36mg, Sodium: 885mg, Potassium: 786mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5110IU, Vitamin C: 49.3mg, Calcium: 74mg, Iron: 2.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
