Mexican Chicken Soup


See Recipe
Make the most delicious Mexican Chicken soup with tender shredded chicken and vegetables in a spicy tomato broth. This soup can be made in the slow cooker, Instant Pot, or stovetop! Add your favorite vegetables and toppings.
See Recipe

Your browser doesn't support HTML5 video.

Mexican Chicken Soup
See Recipe

What you need:

  • 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
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
We hope you enjoy this delicious Mexican Chicken Soup recipe.
See Recipe
You may also enjoy…