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Home » Chicken » Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup

by Sarah Olson on December 27, 2017 | Updated September 9, 2019 19 Comments

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Mexican chicken soup with cilantro on top.

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

Mexican chicken soup with cilantro on top.

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!

pinto beans, tomatoes, green chiles and onion in a slow cooker

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.

tomato based chicken soup in slow cooker

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.

3 bowls of Mexican chicken soup.
tomato based chicken soup in slow cooker

Slow Cooker Mexican Chicken Soup

5 from 5 votes
Mexican chicken and rice soup slow cooked in the crockpot.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: mexican chicken soup
Prep Time: 8 hours 10 minutes
Cook Time: 9 hours 45 minutes
Total Time: 17 hours 55 minutes
Servings: 8
Calories: 289kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 1/4 cup dried pinto beans soaked overnight (see first step below)
  • 1 1/2 lbs. chicken boneless skinless chicken breasts
  • 1 small white onion diced
  • 7 oz. can fire roasted diced chiles
  • 10 oz. can red enchilada sauce
  • 14.5 oz. can Mexican style stewed tomatoes
  • 32 oz. box chicken broth
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. cumin
  • 1 cup dry brown Minute Rice
US Customary – Metric

Instructions:

  • 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.
  • 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.
  • Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
  • Shred the chicken with 2 forks.
  • Add the dried brown Minute rice to the slow cooker, stir.
  • Cover and let cook on low for 45 minutes more.

How to Video:

Recipe Notes:

I only use Minute rice (instant) in the slow cooker. Regular rice tends to get gummy in the slow cooker.

Nutrition:

Calories: 289kcal | Carbohydrates: 37g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1039mg | Potassium: 985mg | Fiber: 7g | Sugar: 5g | Vitamin A: 382IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 4mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Chicken, Dinner, Soups Tagged With: Chicken, Crock pot, crockpot, mexican chicken soup, slow cooker, soup, spicy

    Comments

    1. Linda Shields says

      April 25, 2020 at 8:33 am

      this is a perfect pantry item soup. I also have time to make homemade flour tortillas to go with this. They are wonderful side dish for sopping up the goodies. I’ll take a pic of the end results. Can’t wait to have this for a quarantine dinner

      Reply
    2. Kathie says

      April 18, 2020 at 12:25 pm

      5 stars
      Can black beans replace the pinto beans?

      Reply
      • Sarah Olson says

        April 18, 2020 at 2:43 pm

        Yes! Will work great.

        Reply
    3. Rita Hudson says

      February 15, 2020 at 12:54 pm

      5 stars
      I Love your recipes. Thank you so vert much.

      Reply
      • Rita Hudson says

        February 15, 2020 at 12:55 pm

        Thank you so very much.

        Reply
    4. Mary Meyer says

      February 15, 2020 at 10:40 am

      Sounds wonderful and filling

      Reply
    5. Jessica says

      January 23, 2018 at 7:02 pm

      Can you cook on high for less time and for how long would that be?

      Reply
      • Sarah Olson says

        January 23, 2018 at 7:36 pm

        Beans take a while. I’m thinking 7-8 on high.

        Reply
    6. SusanG says

      January 7, 2018 at 3:02 pm

      Riced Cauliflower, makes it low carb

      Reply
      • Sarah Olson says

        January 7, 2018 at 3:28 pm

        That is such a great idea!

        Reply
    7. 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
      • Sarah Olson says

        January 5, 2018 at 12:03 pm

        I would do 8 hours on low. The beans will be fine, just like a chili recipe.

        Reply
        • Lacy M Burkhart says

          January 5, 2018 at 2:49 pm

          Thanks so much!

          Reply
          • Lacy M Burkhart says

            January 8, 2018 at 8:15 am

            It was DELICIOUS!!! Making it again very soon! 🙂

            Reply
    8. Naomi Fette says

      December 28, 2017 at 2:04 pm

      Can You use White Minute Rice

      Reply
      • Sarah Olson says

        December 28, 2017 at 2:25 pm

        Yes! It only takes about 30 minutes to soften it though 🙂

        Reply
    9. Terri Jones says

      December 28, 2017 at 8:55 am

      WOW, this looks so yummy!

      Reply
    10. 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
      • Sarah Olson says

        December 28, 2017 at 7:37 am

        That would work too! Thanks for your tips Vicki!

        Reply

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