Slow Cooker Mexican Chicken Soup

This Slow Cooker Mexican Chicken Soup is packed with spicy Mexican flavors. It's super easy to prepare on a weeknight or on the weekend for a football watching crowd. {gluten free}
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 539 kcal
Author Karen Kelly


  • 2 15 oz cans black beans rinsed
  • 1 onion diced
  • 1 5 oz can mild diced green chilis drained
  • 3 garlic cloves chopped
  • 4 cups gluten free chicken broth 1 32 oz box
  • 2 cups diced sweet potatoes
  • 1 1/2 tbsp cumin
  • 1 tbsp chili powder
  • one sprinkle of red pepper flakes optional
  • 4 boneless skinless chicken thighs
  • salt and pepper to taste
  • toppings: cheese avocado, green onions, sour cream, jalapenos, lime wedges, tortilla chips


  1. Put all ingredients into a slow cooker set on low.
  2. Cook for 6-8 hours on low.
  3. Remove chicken thighs and place on a cutting board. Shred chicken with two forks and place back into Crock Pot.
  4. Taste and adjust seasoning to your taste. Add more salt and pepper if necessary or a bit more broth if too thick.