Tex-Mex Chicken Soup

Julie Prior


Tasty and very healthy!


★★★★★ 1 vote

15 Min
4 Hr 15 Min
Slow Cooker Crock Pot


  • 2 medium
    russet potatoes, peeled & cut into 1/2-inch chunks
  • 1 lb
    chicken breast halves, skinless and boneless, cut into quarters
  • 1 lb
    chicken thighs, skinless and boneless, cut into halves
  • 4 c
    chicken broth, low salt & low fat
  • 3 large
    celery stalks, thinly sliced
  • 1
    jalapeno chile, finely chopped
  • 2 tsp
    cumin, ground
  • 1 clove
    garlic, crushed with press
  • 2 c
    frozen corn, thawed
  • 1/2 c
    cilantro leaves, lightly packed, finely chopped
  • 1 Tbsp
    lime juice
  • 1
    ripe avocado, peeled and chopped
  • ·
    salt & pepper to taste

How to Make Tex-Mex Chicken Soup


  1. In a large bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until tender. Drain & transfer potatoes to bowl of 7-8 quart slow cooker.
  2. Add to slow cooker, chicken, broth, celery, jalapeno, cumin, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Replace lid and cook on low 4 hours or until chicken is cooked through (165 degrees F) but not soft.
  3. Transfer chicken to a cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker.
  4. Stir corn, cilantro and lime juice into soup. Divide among serving bowls. Top with avocado.

Printable Recipe Card

About Tex-Mex Chicken Soup

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy

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