Slow Cooker Mexican Chicken soup is filled with beans and brown rice and is flavored with spices and enchilada sauce.
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!
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.
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
Mexican chicken and rice soup slow cooked in the crockpot.
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Servings: 8
Calories: 289kcal
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
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
So good…..definitely adding to my “favorites” collection. I used left over rotisserie chicken & added at the same time as the brown rice. Just the perfect heat level & didn’t need to add anything extra
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
Can black beans replace the pinto beans?
Yes! Will work great.
I Love your recipes. Thank you so vert much.
Thank you so very much.
Sounds wonderful and filling
Can you cook on high for less time and for how long would that be?
Beans take a while. I’m thinking 7-8 on high.
Riced Cauliflower, makes it low carb
That is such a great idea!
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!
I would do 8 hours on low. The beans will be fine, just like a chili recipe.
Thanks so much!
It was DELICIOUS!!! Making it again very soon! 🙂
Can You use White Minute Rice
Yes! It only takes about 30 minutes to soften it though 🙂
WOW, this looks so yummy!
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.
That would work too! Thanks for your tips Vicki!