Crock Pot Mexican Chicken Soup


If you have a smaller crock pot, omit some of the chicken broth as it will make your crock pot too full. You can add it later, if desired, to give the soup more liquid--Barb L.

Serves: 8-10


1 Tbsp Flying Olive Cilantro and Roasted Onion, Garlic, Chipotle, Harissa, Baklouti Green Chili, or Cayenne Red Chili Extra Virgin Olive Oil

2-3 Chicken Breasts, about 1 pound

1 tsp chili powder

1 tsp ground cumin

1 tsp salt

1 tsp black pepper

One 28 oz can whole or diced tomatoes, with juice. One 10 oz can diced tomatoes with green chiles (such as Ro*tel)

3 cups low-sodium chicken broth (more if you like a soupy soup)

One 15 oz can black beans, drained and rinsed

2 heaping Tbsp tomato paste

1 medium onion, chopped

¼ -3 canned chipotle peppers in adobo sauce (1/4 adds a little heat, add 2-3 if you like things spicier)

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped, optional

3-5 corn tortillas

Juice of 1 lime

Garnishes: lime wedges, avocado chunks, sour cream, grated or shredded cheese, crushed tortilla chips, fresh cilantro leaves…


Grease the sides and bottom of the slow cooker with the Flying Olive Extra Virgin of Choice.  If you are using a liner, grease the liner. Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, salt, and black pepper.

Add the plain tomatoes (If whole, crush them with your hand as you put them in) and their juices and/or diced tomatoes with chilies, chicken broth, black beans, tomato paste, onion, chipotle pepper, and bell peppers. Stir everything together.

Place the lid on the slow cooker and cook on high for 5 hours or on low for 8 hours. If desired, tear or cut up several corn tortillas and add them to the slow cooker towards the end of cooking. (They will pretty much disintegrate but add a wonderful, Mexican flavor!)

When done, remove the chicken to a plate and, using two forks, break it into chunks or shred it—your choice.

Return the chicken to the soup. Stir in the lime juice, then taste and add more seasonings if necessary. Add more chicken broth if you like your soup with more liquid.

Serve hot with any and all the garnishes you like. We like to place the garnishes on the table and let everyone choose what they want.

Inspired by a recipe in Ree Drummond’s new cookbook, The Pioneer Woman Cooks: Come and Get It. William Morrow, NY, 2017.

Submitted by Barb L.