Put this soup in your slow cooker before you start your day, forget about it and come home to a comforting, flavorful meal. This Slow Cooker Mexican Cheesy Chicken Soup is full of shredded chicken, vegetables, spices and of course, cheese. Load the soup up with your favorite garnishes, like avocado, chopped cilantro and red onion to take this soup to the next level.
I don’t know about you but I love cheesy soups. Today’s Slow Cooker Mexican Cheesy Chicken Soup is one that comes together so easily and is the perfect weeknight meal. This soup mixes together chicken, beans, vegetables, spices and cheese to create a flavorful hearty soup. I like to serve this soup with a variety of garnishes on the side likePickled Red Onions, sour cream, fresh cilantro and extra cheese. If you are celebrating Cinco de Mayo or enjoying taco Tuesday add this to the menu.
If you like soup recipes check out my soup recipes hereYou also might like thisSlow Cooker Taco SoupSlow Cooker Tortilla SoupSlow Cooker Mexican Chicken Lime Soupor this Chicken Potato Soup Recipe
Recipe Ingredients You’ll Need |
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Chicken: Boneless skinless chicken breasts work great in this soup. The chicken shreds nicely in the crockpot and is tender. You could also use chicken thighs or chicken tenderloins.
- Vegetables: The vegetables in this soup are onion, green bell pepper, red bell pepper and green chiles.
- Beans: Black beans are my go-to in this soup. Make sure to drain and rinse them before adding.
- Salsa: You can use your favorite salsa or make your own like this Homemade Salsa
- Spices: The spices are a warm mixture that work nicely together. I used cumin, chili powder, paprika and cayenne red pepper.
- Cheese: The cheese that I enjoy in this soup is sharp cheddar and a shredded three cheese Mexican blend. You can use your favorite mixture!
 Ways to Modify This Soup |
- Beans: The beans can be swapped to chickpeas, white beans, kidney beans or red beans.
- Vegetables: There are other vegetables that work nicely in this soup. Try carrots, celery, poblanos or radish.
- Spices: You can mix up the spices. If you want more heat add more crushed red pepper or cayenne red pepper. You also could add Mexican oregano.
- Cheese: There are a variety of cheese options you can use. Try pepper jack, Monterrey jack or cotija cheese.
How to Make this Slow Cooker Mexican Chicken Soup |
Step 1: Add Vegetables and Chicken to Crockpot: Place the chopped onion and peppers in the bottom of a 5-qt. slow cooker. Nestle the chicken breasts into the vegetables.
Step 2: Mix Sauce Ingredients: In a large bowl put the diced green chilies, chicken broth, salsa, water, cumin, chili powder, paprika and cayenne red pepper and stir until combined.
Step 3: Add Sauce: Pour the chicken broth mixture over the chicken breasts and vegetables.
Step 4: Cook: Turn the slow cooker on low for 4 hours. When the soup is done cooking use two forks to shred the chicken and put it back into the slow cooker. Add the 1 cup of shredded Wisconsin Sharp Cheddar Cheese and the shredded Mexican 3 cheese. Cover the slow cooker and let the cheese melt for 15 minutes. Serve the Slow Cooker Cheesy Chicken Mexican Soup warm with the garnishes of your choice.
Storage Tips |
Store this soup in an airtight container for up to 4 days. To heat you can slowly heat on the stove or heat it in the microwave.
Slow Cooker Cheesy Chicken Mexican Soup
- Total Time: 4 hours 10 minutes
Description
Put this soup in your slow cooker before you start your day, forget about it and come home to a comforting, flavorful meal.
Ingredients
- 1.5 pounds boneless (skinless chicken breasts)
- 2 cup chopped sweet onion {about 1/2 of an onion}
- 1 cup chopped green pepper {about 1/2 of a green pepper}
- 1 cup chopped red pepper {about 1/2 of a red pepper}
- 1– 15 ounce can black beans (drained and rinsed)
- 1– 4 ounce can of diced green chilies
- 4 cups chicken broth
- 1 cup salsa {I used a Roasted Tomato Salsa}
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne red pepper
- 2 cups Sharp Cheddar Cheese (or cheese of your choice )
- 1 cup Shredded Mexican 3 Cheese
Instructions
- Place the chopped onion and peppers in the bottom of a 5-qt. slow cooker. Nestle the chicken breasts into the vegetables.
- In a large bowl put the diced green chilies, chicken broth, salsa, water, cumin, chili powder, paprika and cayenne red pepper and stir until combined.
- Pour the chicken broth mixture over the chicken breasts and vegetables.
- Turn the slow cooker on low for 4 hours. When the soup is done cooking use two forks to shred the chicken and put it back into the slow cooker. Add the 1 cup of shredded Wisconsin Sharp Cheddar Cheese and the shredded Mexican 3 cheese. Cover the slow cooker and let the cheese melt for 15 minutes.
- Serve the Slow Cooker Cheesy Chicken Mexican Soup warm with the garnishes of your choice.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup, Dinner, Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 497 kcal