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 soup is made in the crock-pot. This soup is filled with chicken, vegetables, and Mexican flavors you’ll love!
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!
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!
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
- 2½ 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? We’d love to hear your thoughts! Give it a star rating and leave a comment below to let us know how it turned out for you. If you’d like, share a photo of your dish on Instagram, don’t forget to mention @TheMountainKitchen or use #TheMountainKitchen!
"Cheffie Cooks" says
Hi Debbie love soups! Love slow cookers! Nice job my friend. Cheryl
Debbie Spivey says
Thanks, Cheryl!
Andria A says
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!
Debbie Spivey says
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!
David says
I have to start using my slow cooker more often! This looks wonderful 🙂
Debbie Spivey says
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!