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
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