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Crockpot Mexican Chicken Soup Recipe

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4.3 from 12 reviews

This Crockpot Mexican Chicken Soup is a comforting and flavorful dish perfect for cozy nights. It features tender shredded chicken, a variety of beans, corn, diced tomatoes with green chilies, cream of chicken soup, chicken broth, Velveeta cheese, and a zesty taco seasoning blend. Slow-cooked to perfection, this hearty soup provides a delightful combination of creaminess, spice, and rich textures, making every spoonful a warm fiesta of flavors.

  • Total Time: 6 hours 40 minutes to 8 hours 40 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 2 cans cream of chicken soup
  • 1 package taco seasoning
  • 3 cups chicken broth
  • 2 cans Rotel diced tomatoes with green chilis, undrained

Beans and Corn

  • 15 oz can chili beans, undrained
  • 15 oz can great northern chili beans, undrained
  • 15 oz can black beans, rinsed and drained
  • 15 oz can whole kernel corn, drained

Protein and Cheese

  • 3-4 small boneless skinless chicken breasts
  • 12 oz Velveeta cheese, cubed

Instructions

  1. Combine Ingredients: Add the cream of chicken soup, taco seasoning, chicken broth, diced tomatoes with green chilies, chili beans, great northern chili beans, black beans, and corn to a crockpot. Stir well to mix all ingredients thoroughly.
  2. Add Chicken and Cook: Place the boneless skinless chicken breasts into the crockpot. Cover and cook on low for 6-8 hours or on high for 4-6 hours until the chicken is fully cooked and tender.
  3. Shred Chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot and stir to combine.
  4. Add Velveeta Cheese: Stir in the cubed Velveeta cheese to the soup. Cover and continue cooking on low for an additional 30 minutes, allowing the cheese to melt and integrate into the soup, creating a creamy texture.
  5. Serve and Garnish: Stir the soup again before serving. Serve hot, topped with your favorite Tex-Mex toppings such as sour cream, chopped cilantro, sliced jalapeños, or crushed tortilla chips for added flavor and texture.

Notes

  • For a spicier soup, consider adding extra diced jalapeños or hot sauce before cooking.
  • Use chicken thighs instead of breasts for a juicier, richer flavor.
  • Shredded cheese other than Velveeta can be used, but the melting texture may vary.
  • If you prefer thicker soup, reduce the chicken broth amount slightly or cook uncovered for the last 30 minutes to allow some liquid to evaporate.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours low or 4-6 hours high plus 30 minutes additional cooking
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://cozykitchenbymaya.com/crockpot-mexican-chicken-soup-recipe/