Go Back
–+ servings
A bowl of Crock Pot Mexican Chicken Soup topped with avocado slices, tortilla strips, a dollop of sour cream, and fresh cilantro, with lime wedges and extra cilantro on the side.
Print Recipe
5 from 17 votes

Crock Pot Mexican Chicken Soup

Crock Pot Mexican Chicken Soup is so easy and the flavor is authentic and delicious. Save money and make this restaurant style meal at home.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard
Cost: $13.57, $2.26 per Serving

Ingredients

  • 2 Boneless Chicken Breasts (diced into bite size pieces)
  • 6 cups Chicken Broth
  • ½ Onion Diced
  • 2 Stalks Celery Diced
  • 2 Carrots Peeled and Diced
  • 2 tsp Minced Garlic
  • 1 can Diced Tomatoes with Green Chiles (14.5 oz)
  • 1 Jalapeño Pepper Seeded and Diced
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 Tbsp Fresh Cilantro Chopped
  • 1 cup Sour Cream for Topping
  • Tortilla Strips For Topping

Instructions

  • Place the chicken, broth, onions, celery, carrots, garlic, tomatoes, jalapeño pepper, and seasoning in the crock pot.
  • Cover and cook on low for 5-6 hours or on high for 2.5-3 hours.
  • Stir in the fresh cilantro right before serving.
  • Serve topped with the sour cream and the tortilla strips. Enjoy!

Video

Notes

Refrigerate any leftovers in an airtight container for up to 5 days.  

Nutrition

Calories: 193kcal | Carbohydrates: 7g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 336mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3701IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg
QR Code linking back to recipe