Slow Cooker Mexican Soup Recipe


Slow Cooker Mexican Soup Recipe

Make the tastiest slow cooker soup with this Mexican Soup recipe. This may result in a flavour fiesta in your mouth!

Prep Time:


Cook Time:



8 bowls


500g chicken breast, skinless

1T olive oil

1 onion, diced

1 red capsicum, cored and diced

3 garlic cloves, minced

3c chicken stock

2 x 400g diced canned tomatoes

2 x 400g canned corn kernels, drained

400g canned black beans, drained and rinsed

400g canned red kidney beans, drained and rinsed

1T dried oregano

2t each of cumin powder, garlic powder and paprika powder

1t each salt and pepper

1 lime, cut into 8

Cooking Instructions

Heat the oil in a large frying pan over a medium heat. Cook the onion, capsicum, and garlic for 5 minutes.

Tip into the slow cooker along with remaining ingredients. Push the chicken down to cover with liquid.

Turn the slow cooker onto low for 8 hours.

Remove the chicken and shred with two forks. Return to the cooker and stir through. Season to taste.

Serve in bowls with a squeeze of lime any other toppings of choice.