Crock-Pot Mexican Chicken Soup {An Ina Garten Inspired Recipe

Crock-Pot Mexican Chicken Soup {An Ina Garten Inspired Recipe

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This Crock-pot Mexican chicken soup is filled with chicken, vegetables, and Mexican flavors. It’s healthy, hearty and ready when you get at the end of a long day.

I wanted something I could put into the crock-pot so that I wouldn’t have to cook when I got home from work. Using the ingredients in Ina’s recipe, I came up with a crock-pot version of this soup.
 
Inspired by Ina Garten, this Mexican chicken soup is made in the crock-pot. This soup is filled with chicken, vegetables, and Mexican flavors you'll love! | TheMountainKitchen.com
 
Inspired by Ina Garten, this soup is made in the crock-pot. This soup is filled with chicken, vegetables, and Mexican flavors you’ll love!

Inspired by Ina Garten, this Mexican chicken soup is made in the crock-pot. This soup is filled with chicken, vegetables, and Mexican flavors you'll love! | TheMountainKitchen.com

This is a great soup for cold weather and the best part is that it is hot and waiting for you when you get home!
 
Inspired by Ina Garten, this Mexican chicken soup is made in the crock-pot. This soup is filled with chicken, vegetables, and Mexican flavors you'll love! | TheMountainKitchen.com
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Crock-Pot Mexican Chicken Soup

Inspired by Ina Garten, this Mexican chicken soup is made in the crock-pot. This soup is filled with chicken, vegetables, and Mexican flavors you'll love!
Course Main Course, Soup
Cuisine American, Mexican
Keyword chicken, crock-pot, mexican, soup
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 16 minutes
Servings 8
Calories 218kcal

Ingredients

  • 4 boneless skinless chicken breasts
  • Kosher salt and freshly cracked black pepper to taste
  • 2 onions chopped
  • 2 celery stalks chopped
  • 4 carrots chopped
  • 4 cloves garlic chopped
  • quarts chicken stock
  • 28 ounce canned whole tomatoes crushed
  • 4 jalapeno peppers seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

Serving Suggestions: Fresh cilantro , avocado slices, grated cheese, sour cream and tortilla chips (options are endless).

    Instructions

    • Sprinkle chicken breasts generously with salt and pepper. Place the chicken into the bottom of the crock-pot. Add all the ingredients to the crock-pot. Hand-crush the tomatoes when adding to the crock-pot.
    • Cook 6 to 8 hours on low heat.
    • Once the soup has cooked, stir well and break up the chicken using a pair of tongs or fork until it is shredded and mixed into the liquid of the soup.
    • Ladle into bowls. Serve the soup hot topped with a dollop of sour cream, grated Cheddar cheese, cilantro, and tortilla chips.

    Notes

    Recipe adapted from Ina Garten.

    Nutrition

    Calories: 218kcal | Carbohydrates: 21g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 661mg | Potassium: 897mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5360IU | Vitamin C: 23.4mg | Calcium: 68mg | Iron: 2.1mg
    Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

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    6 thoughts on “Crock-Pot Mexican Chicken Soup {An Ina Garten Inspired Recipe”

    • Gooood idea! I’m going to try this. I just got a hand me down crockpot and I’ve been on the hunt for different recipes to try. Considering that I love Mexican food, this definitely fits the bill!

      • It was really good and so simple! I chopped all the veggies the night before and placed them on top of the chicken and put the whole crockpot bowl in the fridge. A major time savor. I get up really early for work, so it was all about time savings!

      • Thanks, David. This was really good. I don’t use the slow cooker often enough. Hard to find really good recipes, but this one was really good!

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