This easy Pioneer Woman Mexican Chicken Soup is a delicious, nutritious meal perfect for any night of the week. It’s creamy and spicy, packed with flavor, and made with simple ingredients you likely have on hand. Customize it with your favorite toppings for a satisfying dish that warms you up!
Ingredients Needed:
- 3 boneless, skinless whole chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 (28-ounce) can whole or diced tomatoes (with juice)
- 3 cups low-sodium chicken broth (add more for a thinner soup)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chiles (such as Ro*tel)
- 4 ounces 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 (add 2-3 for extra heat)
- 1/2 lime, juiced
- Fixings: avocado, sour cream, grated cheese, crushed tortilla chips, fresh cilantro leaves
How To Cook Mexican Chicken Soup:
- Prepare the slow cooker: Place the chicken breasts in the slow cooker. Sprinkle chili powder, cumin, salt, and pepper over the chicken.
- Add the vegetables and seasonings: Pour in the tomatoes, chicken broth, black beans, diced tomatoes with green chiles, tomato paste, onion, red and yellow bell peppers, and chipotle pepper. Stir well.
- Cook the soup: Cover the slow cooker and cook on high for 5 hours or low for 8 hours until the chicken is tender.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Add lime juice and adjust seasoning: Stir in the lime juice, then taste the soup and adjust salt or spices if needed.
- Serve: Ladle the hot soup into bowls and garnish with avocado slices, sour cream, grated cheese, crushed tortilla chips, and cilantro leaves.
Recipe Tips
- Use Fresh Ingredients: Fresh vegetables and herbs can enhance the flavor of your soup. Try using fresh lime juice and cilantro for a brighter taste.
- Adjust Spice Levels: If you like it spicier, add more chipotle peppers or a pinch of cayenne pepper. Start with a little, and add more to suit your taste.
- Don’t Overcook the Chicken: Cook the chicken just until it’s tender and easy to shred. Overcooking can make it dry, so check the chicken after 4 hours on high or 6 hours on low.
- Customize the Toppings: Feel free to mix and match toppings based on what you have. Try adding corn, jalapeños, or crushed tortilla chips for extra crunch.
- Store Leftovers Properly: If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for the best texture.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers mexican chicken soup in an airtight container and keep it in the fridge. It will stay fresh for up to 3 days.
- Freeze: Put leftovers mexican chicken soup in freezer-safe containers. Seal them tightly and label with the date for up to 3 months. To thaw, move it from the freezer to the fridge and let it thaw overnight before reheating on the stove.
Nutrition Facts
Serving Size: 1 cup (approximately 240 ml)
- Calories: 267
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 66mg
- Sodium: 520mg
- Potassium: 500mg
- Total Carbohydrate: 22g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 28g
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken And Rice Soup
- Pioneer Woman Lemon Chicken Orzo Soup
- Pioneer Woman Chicken Parmesan Soup
- Pioneer Woman Chicken And Dumpling Soup
Pioneer Woman Mexican Chicken Soup
Description
This easy Pioneer Woman Mexican Chicken Soup is a delicious, nutritious meal perfect for any night of the week. It’s creamy and spicy, packed with flavor, and made with simple ingredients you likely have on hand. Customize it with your favorite toppings for a satisfying dish that warms you up!
Ingredients
Instructions
- Prepare the slow cooker: Place the chicken breasts in the slow cooker. Sprinkle chili powder, cumin, salt, and pepper over the chicken.
- Add the vegetables and seasonings: Pour in the tomatoes, chicken broth, black beans, diced tomatoes with green chiles, tomato paste, onion, red and yellow bell peppers, and chipotle pepper. Stir well.
- Cook the soup: Cover the slow cooker and cook on high for 5 hours or low for 8 hours until the chicken is tender.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Add lime juice and adjust seasoning: Stir in the lime juice, then taste the soup and adjust salt or spices if needed.
- Serve: Ladle the hot soup into bowls and garnish with avocado slices, sour cream, grated cheese, crushed tortilla chips, and cilantro leaves.
Notes
- Use Fresh Ingredients: Fresh vegetables and herbs can enhance the flavor of your soup. Try using fresh lime juice and cilantro for a brighter taste.
- Adjust Spice Levels: If you like it spicier, add more chipotle peppers or a pinch of cayenne pepper. Start with a little, and add more to suit your taste.
- Don’t Overcook the Chicken: Cook the chicken just until it’s tender and easy to shred. Overcooking can make it dry, so check the chicken after 4 hours on high or 6 hours on low.
- Customize the Toppings: Feel free to mix and match toppings based on what you have. Try adding corn, jalapeños, or crushed tortilla chips for extra crunch.
- Store Leftovers Properly: If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for the best texture.
Pioneer Woman Mexican Chicken Soup