HEALTHY SLOW COOKER TEX MEX CHICKEN SOUP

Healthy Slow Cooker Tex Mex Chicken Soup recipes is a one-pot meal that’s full of those authentic Mexican flavors you love.

This soup is bursting with fresh and healthy flavors and easily cooked in the slow cooker.

Slow Cooker Tex Mex Chicken Soup

As a wife and mother, I love my slow cooker for making healthy and delicious meals in a jiffy. There are so many recipes with a slow cooker. You simply layer the ingredients in the crock, turn it on, and walk away.

Growing up the slow cooker was reserved mostly for a roast. In fact, I don’t recall my mom using it to cook anything else.

That’s the deal with Chicken Tortilla Soup. Turn it on and walk away…

Slow Cooker Tex Mex Chicken Soup Tips

1. I used Swanson® Broth instead of water in this recipe. It really makes the soup richer and has more depth of flavor.
2. I used spicy tomato cocktail juice, but you can use regular or plain tomato juice.
3. You may substitute 2 cups of fresh or frozen corn for the canned corn. Likewise, you can substitute 2 cups of cooked black beans for the canned black beans.

You’ll find other uses for Swanson® Broth besides the typical soups and stews. Swanson® Broth increases the flavor in grains like rice, risotto, couscous, and polenta. Sauces dress up everyday dishes and Swanson® Broth makes these better. Try it in a roux, alfredo, marinara, and curry.

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Equipment for Slow Cooker Tex Mex Chicken Soup

1. My favorite soup pot
2. slow cooker
3. This is a great ladle

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Healthy Slow Cooker Tex Mex Chicken Soup

This recipe is a one-pot meal that's full of those authentic Mexican flavors you love.

Author: Paula

4.96 from 43 votes

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Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Servings: 6 servings

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Ingredients

• ½ cup white onion diced
• 4 ounces green chiles
• 2 cloves garlic clove minced
• 1 14.5-ounce can tomatoes
• 1 20-ounce container Chicken Broth I used Swanson®
• 1 and ½ cup vegetable juice cocktail I used spicy
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste
• ½ tablespoon Worcestershire sauce
• 1 15-ounce can shoepeg corn
• 1 15-ounce can black beans
• ½ pound chicken breasts skinless, boneless
• 3 6-inch flour tortillas cut into strips
• 4 ounces Cheddar cheese
• 2 ounces sour cream or Greek yogurt
• 1 tablespoon fresh cilantro chopped

Instructions

• Spray slow cooker with non-stick spray.
• Cut chicken into 2-inch chunks and add to the slow cooker.
• Combine onion, green chilies, garlic, tomatoes, chicken broth, vegetable juice cocktail, cumin, chili powder, salt, pepper and Worcestershire sauce in a bowl. Stir to combine. Pour over chicken in slow cooker.
• Cook on low for 4 hours or high for 2 hours.
• Drain corn and black beans and add to slow cooker. Cook on low for one hour.
• Cut flour tortillas on a cookie sheet and bake in a 350-degree oven 10 minutes until browned and crisp.
• Serve soup hot with tortillas, cheese, yogurt or sour cream and fresh cilantro.

Video

Nutrition

Calories: 214kcal | Carbohydrates: 14g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 862mg | Potassium: 353mg | Fiber: 2g | Sugar: 4g | Vitamin A: 869IU | Vitamin C: 22mg | Calcium: 188mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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