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.
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.
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.