This flavorful take on chicken soup combines Mexican flavor with slow cooker simplicity. Pair with cornbread and a salad for a complete meal!

This is hands-down one of my favorite soup recipes. My whole family loves it, and it’s easy, flavorful, and healthy to boot. Packed with lean protein from the chicken and beans, the veggies round out the nutrition, and the spices bring the taste!

This is also basically a foolproof recipe. It largely uses pantry staples, and is highly versatile. You just toss the ingredients into the crockpot and let it do it’s thing. There’s literally about 5 minutes of hands-on time in the whole recipe, and you get a tasty soup with incredible fresh flavors. 

​Ingredients

This recipe uses simple ingredients you can find at just about any grocery store to create delicious comfort!

• Chicken breasts: You will need 2 chicken breasts for this recipe. You can also use leftover chicken or another cut, such as chicken thighs. 
• Diced Onion: White onion or yellow onion is best for this recipe. Don’t use red onion. 
• Chicken Bouillon Cubes: You can sub this with chicken stock or chicken broth — just don’t add the water. You can also use vegetable boullion.
• Chopped Bell Pepper: I use a frozen mix of red and green bell peppers, but you can chop a fresh one too. 
• Minced Garlic: You can either go with fresh garlic cloves and mince them, or use the little jarred minced garlic.
• Ground Cumin: This adds flavor to the dish. I wouldn’t sub this.
• Chili Powder: This is also part of the flavor base of the soup. I wouldn’t sub this either. 
• Diced Tomatoes: I like fire-roasted tomatoes, because they add some extra flavor, but you can use plain ones too.
• Kidney Beans: You can use either light or dark red kidney beans. You can also sub this for black beans or pinto beans. 

Instructions

Step 1 | Set It Up

This recipe is so easy, because all you’re going to do is put everything in the crockpot, then put the lid on it. That’s it. That’s the whole prep. The chicken can even be frozen, and this will work.

Step 2 | Let It Cook

Let the soup ingredients cook on low for 6-8 hours, or on high for 3-4 hours. You can go about your day and enjoy the heavenly smell.

Step 3 | Shred

Once the soup has cooked, remove the chicken from the crockpot and use two forks to shred it. Return the shredded chicken to the slow cooker and give it a good stir to mix it back in. 

Step 4 | Enjoy!

You can serve the soup right away. I love adding my favorite toppings: a squeeze of lime, some diced onion, a dollop of sour cream, crushed tortilla chips, and chopped fresh cilantro!