Easy Mexican Inspired Chicken Soup

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I first came across this on  Ree Drummond’s  Food Network show the Pioneer Woman but she also did a version on her blog back in 2015 here. I made a first batch a few weeks ago and was surprised at how good and easy it was. I have made some adaptions for our tastes below.

Easy Mexican Inspired Chicken Soup

I first came across this on Ree Drummond’s Food Network show the Pioneer Woman but she also did a version on her blog back in 2015 here. I made a first batch a few weeks ago and was surprised at how good and easy it was. I have made some adaptions for our tastes below.

  • 4-5 boneless, skinless whole chicken breasts (The original recipe called for 3 – but I needed family stye and like it with more shredded chicken))
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 28-ounce can whole or diced tomatoes, with juice
  • 1 32 ounce low-sodium chicken broth ((you can add less initially if you want it thicker)
  • 2 15 ounce cans black beans, drained and rinsed
  • 1 10-ounce can diced tomatoes with green chiles (Any brand will do)
  • 1 Small Can Tomato Paste
  • 1 Medium Onion (Chopped)
  • 1 Red Pepper (Diced)
  • 1 Yellow Pepper (Diced)
  • 1-2 peppers canned Chipotle Peppers in Adobo
  • 1 tsp Chipotle Peppers in Adobo sauce (More to taste or as garnish)
  • 1 Lime
  • 1 Can Roasted Corn ((or fresh roast some!))
  • Chopped Cilantro (for garnish)
  • Sour cream (for garnish)
  • Caso Fresco, or White Cheddar (for garnish)
  • Tortilla Chips (for garnish)
  • 1-2 Avocados (Diced for garnish)

  1. Salt, Pepper and Cumin one side of the chicken and lay flat in the bottom of slow cooker. add more pepper salt, cumin and the chili powder.

  2. Salt and pepper your chicken and place salted side down in the slow cooker. Then add more salt and pepper, Cumin, and Chili Powder

  3. In layers, add the tomatoes, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers, chicken broth.

  4. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.

  5. during the last 30 minutes; Add in the corn (without it’s liquid). Stir in the lime juice. 

  6. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.

  7. Serve piping hot in a bowl with avocado, sour cream,  cheese, crushed tortilla chips and cilantro leaves on top!