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Let's Make 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.
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  • 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
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Let's Watch Mexican Chicken Soup
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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.
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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.
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Step 3 Cook on low for 4 hours until the chicken is cooked through. Remove the chicken breast and shred it with 2 forks.
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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.
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