The Magical Slow Cooker

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Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken soup is filled with beans and brown rice and is flavored with spices and enchilada sauce.

Slow Cooker Mexican Chicken Soup

Hi all! How was your holiday? I’m sooo happy to be back to my regular grind, where I can pick what I want to make and be able to eat dinner in my pjs. This Mexican soup was the first recipe I made after the holiday. It’s not a heavy soup and it has healthy beans and brown rice in it, but trust me it doesn’t taste healthy!

Slow Cooker Mexican Chicken Soup

The most work you have to do for this soup is presoak the pinto beans. It takes a half pound of beans. Put the beans in a bowl covered in water before heading to bed.

Slow Cooker Mexican Chicken Soup

After the 9 hours of cooking time is done, I shred the chicken with 2 forks. Then I stir in 1 cup of Minute brand brown rice and cook for 45 minutes longer.

Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup

Below is my YouTube video, you can see when to add the dried Minute Brown Rice in the video. You can follow me on YouTube, here.

Slow Cooker Mexican Chicken Soup
 
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Author:
Serves: 8
Ingredients
  • 1¼ cup dried pinto beans, soaked overnight (see first step below)
  • 1.5 - 2 lbs. chicken boneless skinless chicken breasts
  • 1 small white onion diced
  • 1 (7-oz.) can fire roasted diced chiles
  • 1 (10-oz.) can red enchilada sauce
  • 1 (14.5-oz.) can Mexican style stewed tomatoes
  • 1 (32-oz.) box chicken broth
  • ¼ tsp. pepper
  • ¼ tsp. garlic powder
  • ½ tsp. dried oregano
  • ½ tsp. cumin
  • 1 cup dry brown Minute Rice
Slow Cooker Size:
  • 6-quart or larger
Instructions
  1. The beans need to be soaked over night in water to help soften them up. Do this by adding the beans to a medium sized bowl and covering with water.
  2. Add the soaked beans, chicken, chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin to the slow cooker. Stir. DO NOT ADD MINUTE RICE YET.
  3. Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
  4. Shred the chicken with 2 forks.
  5. Add the dried brown Minute rice to the slow cooker, stir.
  6. Cover and let cook on low for 45 minutes more.
Notes
I only use Minute rice (instant) in the slow cooker. Regular rice tends to get gummy in the slow cooker.

I used my 6-quart Crock-Pot for this recipe.

Sarah


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Slow Cooker Mexican Chicken Soup

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Comments

  1. Vicki says

    December 28, 2017 at 6:26 am

    This sounds and looks delicious. One modification I would consider is using slightly less liquid and stirring in pre-cooked (not instant) brown rice near the end of cooking.

    Reply

  4. Lacy M Burkhart says

    January 5, 2018 at 11:36 am

    My local store didnt have the bagged beans so I had to get canned! How do I modify the recipe and cook time to accommodate this? Thank you!

    Reply

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