Slow Cooker Mexican Soup

Alicia .


In effort to save time I've become obsessed with my slow-cooker. I love how I can just throw a few things into it and let it go and get meals that look like I've spent hours in the kitchen. This is one of them!

Can sub chicken with pork or beef, even ground beef.


★★★★★ 2 votes

5 Min
4 Hr


  • 1 lb
    boneless chicken thighs
  • 1 can(s)
  • 1 can(s)
    black beans, drain & rinse
  • 1 can(s)
    diced tomatoes
  • 1 can(s)
    green chilies
  • 1 medium
    onion, diced
  • 1-2
    jalapeno peppers, seeded and chopped (optional, but so yummy)
  • 2 pkg
    taco seasoning mix
  • ·
    shredded cheddar cheese (optional for topping)

How to Make Slow Cooker Mexican Soup


  1. I always line my slow cooker, makes an easy dinner even better.

    Put the chicken in raw (but thawed) first.
  2. Dump in each can (don't drain the tomatoes, corn and chilies), the chopped onions & jalapeno peppers and 2 packages of taco seasoning.

    Add about one cup of water, give it a quick stir to incorporate the seasoning.
  3. Cook on high for 2-3 hours or low for 4-5 hours.

    Pull out chicken and shred, making sure it is done through. Stir chicken back into the mix, turn off the slow cooker.
  4. We like to serve this over rice and with a sprinkle of cheddar cheese on top and occasionally a dollop of sour cream.

Printable Recipe Card

About Slow Cooker Mexican Soup

Course/Dish: Chicken Soups, Other Soups
Regional Style: Mexican

Show 3 Comments & Reviews

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