Since Thanksgiving was just last weekend, my husband and I are so over turkey and Thanksgiving food – enter, this fabulous Slow Cooker Mexican Chicken Soup!
I asked my husband what he wanted to eat for dinner Sunday and he quickly responded “Mexican food!” I too wanted something totally different from the heavy, rich fair we had been feasting on, but Mexican food can also be really rich so I decided to make my Slow Cooker Mexican Chicken Soup.
This soup is just like the chicken soup that all of the Mexican restaurants serve and it’s so delicious and hearty without being too heavy. I’ve always loved this soup from the local mexican restaurant and one day I had a hankering for it like no other. I didn’t want to go out to eat that night so I just thought to myself, “Amy, you’re a food blogger. Just make the recipe yourself!” I messed around with the ingredients, made some adjustments, and ended up with this totally delicious, comforting, Slow Cooker Mexican Chicken Soup that your whole family is sure to love and enjoy!
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To start the party off for this Slow Cooker Mexican Chicken Soup, you’ll need one large boneless skinless chicken breast, frozen or thawed, it doesn’t matter in this case. And yes, you only need ONE! That isn’t a typo! Believe me, it turns out to be plenty once it’s cooked and shredded.
Put that chicken into a 5 quart or larger slow cooker and if you’re really feeling lazy, use a slow cooker liner first. The one I have are these Pansaver Slow Cooker Liners they save on clean up time and make cooking so much easier.
Once the chicken is in, add in your water and seasonings. This will be your broth for the Slow Cooker Mexican Chicken Soup.
Set your slow cooker to cook on low six hours or high four hours, slap the lid on, and leave it. Now that the chicken is cooking, let’s talk about the rice. I always cook my rice in my Instant Pot 12 minutes before I know the chicken will be finished. Just as a side note, if you ever want perfect rice, put it in an Instant Pot! I used to be the WORST ever rice maker (not even going to lie about that, we can’t be good at everything, right?!) but since getting the Instant Pot it does all of the work for me in just 12 minutes! I always use the preprogrammed rice cooking feature and it turns out perfectly every time!
Let me give you a quick heads up on the rice. If you’re cooking it in a pressure cooker, DO NOT use minute rice! It will be a globby nasty mess when you’re finished. Get the cheap, long grain white rice in the store and toss it in the Instant Pot. Another side note, while I know that brown rice has more nutritional value than white rice, it doesn’t have the same texture as white rice and therefore, in my opinion, doesn’t lend this soup a good texture. I’ve tried making this with brown rice and just didn’t care for it, but if you love brown rice, go for it! Just remember to get long grain and not minute.
While the rice is cooking, let’s start on the salsa that will lend this soup that wonderful, tomatoey (can I make that a word?) flavor. I make my own salsa and wouldn’t think of using anything else because we love this recipe so much but if you want to use a canned or jarred version, go ahead! Just make sure it’s blended smooth and not chunky. It’s all about the texture and you don’t want chunks for this soup.
My salsa is so simple and easy it just takes 2 minutes to throw together so please, at least give it a try! I promise you won’t regret it. My salsa is what you would call “blender salsa” because you just toss it all in the blender and roll with it!
Pop open these cans and blend each one for 7 seconds each. Yes, I have counted and that’s the magic number. Just trust me on this, okay?
Once the tomatoes are blended, you should have something that looks like the photo below. Drag out all your spices so that you can easily season this batch of goodness.
Toss in these ingredients (I’ll give exact measurements in the recipe below or you can cook by instinct and just add to taste).
Once you’ve got all the ingredients added, give the salsa a good stir!
Don’t forget to add in the lemon juice (like I almost did!)
Now that the salsa and the rice is finished, and by now, your chicken should be ready too, set the rice and salsa aside and shred the chicken between two forks. Once that is done, add the chicken back into the slow cooker and add all of the rice and salsa. Stir well and add more water if you so desire. The amount of water is all according to how “soupy” you want your soup so just customize that to your preferences. Give it all one more good stir and you should have something delicious on your hands!
We like to top our Slow Cooker Mexican Chicken Soup with freshly squeezed lime juice, shredded mozzarella cheese, and diced avocado because it’s just so darn good like that! I hope you enjoy this recipe as much as my family does! Happy Monday ya’ll!
Slow Cooker Mexican Chicken Soup
A delicious and hearty soup, just like the mexican restaurant serves!
- 1 large boneless skinless chicken breast
- 2 cups uncooked white rice long grain
- 6 cups water
- 4 cups salsa
- 3 chicken bullion cubes
- 1 tbsp minced onion
- 1 tsp cumin
- 1/2 tsp ground black pepper
- 1 tsp dried parsley flakes
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp dried basil flakes
- 28 oz diced tomatoes
- 10.5 oz mild tomatoes and green chilies
- 1 tbsp lemon juice
- 1/8 tsp salt
- 1/8 tsp seasoned salt
- 1 tsp minced onion
- 1 tsp garlic powder
- 1/2 tsp dried parsley flakes
- 1 tsp onion powder
- 1/4 tsp ground black pepper
- shredded mozzarella cheese
- fresh lime, sliced
- avocado, diced
Place chicken, 6 cups of water, chicken bullion, minced onion, cumin, pepper, parsley, garlic powder, salt, and basil into a 5 quart or larger slow cooker.
Cover and cook on high 4 hours or low 6 hours.
Place rice along with 4 cups of water into an electric pressure cooker and cook on low pressure for 12 minutes, then quick release the pressure. Rice can also be cooked on the stove top according to package directions.
Place the diced tomatoes and tomatoes with chilies in a blender and blend for 7 seconds. Pour into a medium sized bowl, add all seasonings and stir well.
Once chicken is cooked, remove from slow cooker, shred between two forks and add back into the slow cooker along with the cooked rice and salsa. Add more water if you desire.
Serve soup topped with freshly squeezed lime juice, shredded mozzarella cheese, and diced avocado.
Recipe comes to 5 Smart Points per each 1 cup serving. Recipe yields 12 cups. Points are for the soup only - remember to add additional points for any garnishes you use.
Shared at Weekend Potluck