Mexican Slow Cooker Chicken Soup

We have been saying we are going to make more slow cooker recipes for years.  EVERY time we do, the recipe is delicious.  I guess food doesn't like to be rushed!  SLOW and LOW for meats is always a winning formula and this time is no different. The seasoning is delicious and hits the spot when you are craving those incredible classic Mexican spices. This is a very filling soup and is delicious with buttered english muffin, baked pita chips, or our jalapeno corn bread. 

Active time: 20 mins                                                                                                                        Total time: 6 hours and 20 mins                                                                                                      Yields 4-6 servings

Print Friendly and PDF


  • 1 10 oz. can Old El Paso Enchilada Sauce (or salsa which we often use)

  • 1 14.5 oz. can chicken broth

  • 1 10 oz. can diced tomatoes and green chili

  • 1 1/2 tsp cumin powder

  • 1 cup frozen corn

  • 2 jalapenos, deseeded and diced small

  • 1 cup cilantro, finely chopped

  • 1 cup diced red pepper

  • 1 cup diced yellow or white onion

  • 1 tsp chili powder

  • 1 tsp onion powder

  • 1/4 cup scallions sliced

  • 3 cloves garlic, crushed

  • 3 boneless skinlesschicken breasts, each quartered

  • Salt to taste


(all optional but highly recommended): 

  • Sour cream

  • Shredded cheese (cheddar)

  • Sliced avocado

  • Fresh cilantro

  • Lime!

  • Pomegranate seeds



  • Add all ingredients in to the slow cooker and stir together.

  • Set slow cooker on 4 or 6 hour setting and let cook (or low-for 6 hours-this will depend on your settings.)

  • One to two hours before cooking time is finished, use two forks to shred the chicken. YUM!

  • Serve with toppings of your choice!