Crockpot Mexican Chicken Soup
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A hearty and creamy soup that will warm you from head to toe, Crockpot Mexican Chicken Soup is perfect for any fall or winter night.
Soup is one of our staples through the fall and winter. My favorites are the ones that I can throw into the crockpot, and this Crockpot Mexican Chicken Soup is at the top of the list. The first time I made it, it was a huge hit, and all of my kids loved it, and quickly became a keeper. It’s easy to put together, hearty, and so flavorful. Perfect for those busy nights…or any night!
Let’s face it, busy nights are just a part of our lives sometimes, and dinner can be tricky to get on the table. Having an arsenal of crockpot soups has saved me throughout the winter, and they’re a way I can serve my family a good meal without a lot of time in the kitchen. Easy Taco Soup and Hearty Dutch Oven Beef Stew are two more of our favorites.
This soup is chock full of so many yummy things–chicken, beans, corn, cilantro–it tastes amazing and fills you up. You’ll love how simple and easy it is, and they’ll love how good it is!
Table of contents
Key Ingredients
- Chicken breasts
- Red enchilada sauce
- Diced tomatoes with green chiles
- Black beans
- Canned corn
- Chicken broth
- Green bell pepper
- Cream cheese
- Minced garlic
- Onion
- Spices: paprika, cumin, chili powder, salt & peper
- Toppings: sour cream, green onions, grated cheese, avocado, cilantro
Equipment
No special equipment or extra pots and pans are required. All you need is a crockpot for this recipe, along with kitchen basics such as a can opener, cutting board, and knife.
How to make
Preparations
You can thaw your chicken ahead of time, or use some you have already in your fridge. I almost always use frozen chicken breasts, and they work great too. Whatever you prefer is fine!
Chop your veggies–onions and green pepper. Drain and rinse the black beans. A couple of the canned ingredients you won’t need to drain–you use the
Cooking Instructions
After you’ve prepped, it’s just about getting everything in the crockpot. Place the chicken breasts, onion, green pepper, enchilada sauce, undrained tomatoes, and rinsed/drained black beans, undrained corn, chicken stock, and minced garlic into a large crockpot. Add all the seasonings, stir, and cover.
Cook on high for 3-5 hours, or low for 5-8 hours, or until the the chicken will shred easily with a fork. If you’re using frozen chicken breasts like I do, you may need 6-7 hours. Once the chicken is tender, remove it from the crockpot and place in a large bowl, then use two forks to shred it.
At this point you’ll need about 20 or so minutes until you’re ready to serve. Soften the cream cheese–it should be very soft–and cut into cubes. Place them inside the crockpot and stir well. Put the cover back on and let it melt for a few minutes, then open it again and use a whisk to thoroughly combine the cream cheese with the other ingredients.
Add the chicken back into to the crockpot, stir, put the cover back on, and cook on high until all the cream cheese is melted–usually around 20 minutes or so. Stir again until smooth.
Tip: While you’re waiting for the cream cheese to melt, it’s a great time to prep your toppings. Cut green onions, slice avocado, grate Mexican cheese, and chop some cilantro.
How to serve
When you’re ready to serve, ladle the soup into bowls. I like to serve it as a buffet–with all the toppings laid out. Then everyone can come through the line and choose what they like!
I love to serve it with cheese quesadillas–and my kids love to dip them in their soup. I make them while the the cream cheese is melting, and when I’m prepping the toppings.Instead you could serve it with crusty bread or soft rolls. Cheesy toasted bread is also a really option, as well as crispy tortilla strips.
FAQ
Do I have to make this in a crockpot? You could certainly make this on the stovetop if needed. Use a roast chicken from the grocery store, shred it, and add to the rest of the ingredients after the cream cheese has melted. Heat through and serve.
Can I freeze this soup? Yes, you can. I would suggest taking out the portion you want to freeze before adding the cream cheese, which doesn’t freeze as well. When ready to use, thaw out the soup in the refrigerator. Heat on the stovetop or crockpot, add cream cheese, and follow directions from that point.
More soup recipes to try
Crockpot Chicken Tortilla Soup | Easy Taco Soup | Hearty Dutch Oven Beef Stew
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Crockpot Mexican Chicken Soup
Ingredients
- 1 pound boneless, skinless chicken breast (2-3 large breasts)
- 1-10 oz. can red enchilada sauce
- 1-10.5 oz. can diced tomatoes with green chiles
- 2-15 oz. cans black beans, rinsed and drained
- 1-15 oz. can corn
- 1 1/4 cups chicken broth
- 1 green bell pepper, diced
- 1/2 cup onion, diced
- 2 tsp. minced garlic
- 1-8 oz. package cream cheese, softened
- 1/2 teaspoons ground cumin
- 1 teaspoons paprika
- 2 tablepoons chili powder
- salt & pepper
Toppings
- sour cream
- green onions
- grated cheese
- avocado
- lime
- cilantro
Instructions
- Place the chicken breasts, onion, green pepper, enchilada sauce, undrained tomatoes, and rinsed/drained black beans, undrained corn, chicken stock, and minced garlic into a large crockpot. Add all the seasonings, stir, and cover.
- Cook on high for 3-5 hours (6 if using frozen chicken breasts–that's what I use!), or low for 5-8 hours, or until the the chicken will shred easily with a fork. Once the chicken is tender, remove it from the crockpot and place in a large bowl, then use two forks to shred it.
- Soften the cream cheese–it should be very soft–and cut into cubes. Place them inside the crockpot and stir well. Put the cover back on and let it melt for a few minutes, then open it again and use a whisk to thoroughly combine the cream cheese with the other ingredients.
- Add the chicken back into to the crockpot, stir, put the cover back on, and cook on high until all the cream cheese is melted–usually around 20 minutes or so. Whisk again!
- While you’re waiting for the cream cheese to melt, it’s a great time to make the quesadillas and get all the toppings ready.
- Serve the soup into bowls, and top with your favorite ingredients–cilantro, lime, green onion, cheese, guacamole, and sour cream. Instead of a quesadilla, you can do tortilla strips if you prefer.