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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}
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 539kcal
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 ½ 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


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


Calories: 539kcal | Carbohydrates: 33g | Protein: 74g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 781mg | Potassium: 1782mg | Fiber: 9g | Sugar: 3g | Vitamin A: 6735IU | Vitamin C: 16.5mg | Calcium: 99mg | Iron: 6.4mg
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