Mexican Chicken Soup Made In Slow Cooker
Recipe: #25468
January 20, 2017
"Whenever I find a slow cooker recipe that is successful I am very, very happy. I LOVE the ease that it adds to those busy weeknight workdays or even to those weekends that you don't want to spend your day working in the kitchen. Here in this recipe the "Mexican" flavors really come out in its brothy goodness. For me, this one is a keeper! I've adjusted it slightly from it's original source (Pioneer Woman)."
Original is 10 servings
Ingredients
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Nutritional
- Serving Size: 1 (314 g)
- Calories 253.5
- Total Fat - 2.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 35.7 mg
- Sodium - 324.8 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 9.1 g
- Sugars - 5.5 g
- Protein - 24.2 g
- Calcium - 83.2 mg
- Iron - 3.3 mg
- Vitamin C - 45.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper.
Step 2
Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, red and yellow peppers (refer to the NOTE below), and chipotle pepper. Stir and place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
Step 3
Remove the chicken to a plate and use 2 forks to break the chicken into chunks (or shred it if that's what you like). Return the chicken to the pot, taste and add more seasoning if necessary.
Step 4
Stir in the lime juice and grated peel and taste again.
Step 5
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
NOTE: I find that sometimes adding raw onion to a slow cooker recipe results in a funny taste (sort of like the rawness of the onion is escalated and it tastes boiled at the same time. It's hard to describe.). Therefore, I have found that if I saute the onion with some of the other vegetables prior to placing it in the crockpot, the dish doesn't impart that "funny" taste, rather it adds more of a palette friendly taste (for this recipe I saute the onions with the yellow and red bell peppers). I LOVE slow cooker recipes, don't get me wrong, but I don't care for the weird taste that certain ingredients can sometimes impart. If you've experienced this "weird" taste too, saute it and the weird taste will not be there.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose boneless skinless chicken breasts for a more tender texture.
- If you prefer a spicier soup, add more chili powder, cumin, and chipotle peppers.
- Instead of chicken breasts, use boneless, skinless chicken thighs. The benefit of this substitution is that chicken thighs are more flavorful and will add more depth to the soup. Additionally, they are more affordable than chicken breasts.
- Instead of black beans, use kidney beans. The benefit of this substitution is that kidney beans are high in fiber and protein, making the soup a more nutritious and filling meal. Additionally, they have a slightly sweet flavor which will add a unique taste to the soup.
Vegetarian Version Replace the chicken with 3 cups of cooked quinoa. Omit the chicken broth and use vegetable broth instead. Use 1 can of corn instead of black beans and add 1 cup of diced zucchini to the slow cooker. Omit the chipotle pepper in adobo. Use 1 teaspoon of smoked paprika instead. Serve with diced avocado, grated cheese, chopped red onion, and crushed tortilla chips.
Mexican Rice: Mexican Rice is the perfect accompaniment to Mexican Chicken Soup. This flavorful and colorful dish is made with tomatoes, onion, garlic, jalapeno, cilantro and a blend of Mexican spices. It adds a delicious flavor to the soup and makes it even more hearty and filling!
Black Bean Salad: Black Bean Salad is a great accompaniment to Mexican Chicken Soup. This flavorful and healthy dish is made with black beans, tomatoes, onions, cilantro, lime juice, and a blend of Mexican spices. It adds a delicious crunch and brightness to the soup, and the combination of flavors is sure to please!
FAQ
Q: What is the best way to prepare the onion for this recipe?
A: The best way to prepare the onion for this recipe is to sauté it with the bell peppers prior to adding it to the slow cooker. This will help to avoid imparting a strange taste to the soup.
Q: How long should I cook the soup in the slow cooker?
A: The soup should be cooked in the slow cooker for 4 to 6 hours on low heat, or 2 to 3 hours on high heat. For best results, check the soup occasionally to ensure it is cooked evenly.
4 Reviews
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Fun facts:
Fun Fact 1: The chipotle pepper used in this recipe is a smoked jalapeno pepper, which was popularized by the Aztecs in Mexico. It was also a favorite of Mexican-American artist Frida Kahlo, who often included it in her paintings.
Fun Fact 2: This recipe for Mexican Chicken Soup is similar to the traditional Mexican dish, pozole, which was a staple of Aztec culture and is still popular in Mexico today. Pozole is traditionally made with hominy, and can be served with a variety of toppings, such as avocado, sour cream, cheese, and cilantro.