Mexican Chicken Soup

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Make the most delicious Mexican Chicken Soup with tender shredded chicken and vegetables in a rich and spicy broth. Easy to make, versatile, and freezer-friendly. See Recipe

Ingredients

2 lbs boneless skinless chicken breast 2 tbsp olive oil 1 yellow onion, diced 2 jalapenos, seeded and diced (leave seeds for spicier) 4 garlic cloves, minced 28 oz canned fire roasted diced tomatoes with juices 3 cups chicken broth 2 tsp dried oregano 1 tsp cumin Salt and pepper 2 cups corn (frozen or canned) 1/2 cup cilantro, chopped (more to taste) 1 avocado, chopped 1 lime See Recipe Now

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Step 1 Heat the olive oil in a skillet. Add the onions and jalapenos. Cook for 6-8 minutes until softened and lightly browned. Add the garlic and cook for one minute. See Recipe

Step 2 Add the chicken breast to the slow cooker. (Alternate cooking methods in notes) Season with salt and pepper. Add the onion, pepper, and garlic mixture on top. Add the diced tomatoes, chicken broth, oregano, and cumin. Stir to combine. See Recipe

Step 3 Cook on low for 4 hours until the chicken is cooked through. Remove the chicken breast and shred it with 2 forks. See Recipe

Step 4 Add the chicken breast, corn, and cilantro to the slow cooker. Stir to combine. Serve with chopped avocado, queso fresco, fresh cilantro, and lime. See Recipe

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