Almost Supermom

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Slow Cooker Tex-Mex Chicken Soup

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Slow Cooker Tex Mex Chicken Soup. So delciious and so comforting. Super easy to make in the crock-pot with just 10 min prep time. Yum!

If you saw my Veggie Quinoa Chowder recipe from last week, you know that I’m a sucker for a good soup recipe. I’ve been in the kitchen the last few weeks coming up with all sorts of comforting soup recipes that will warm you inside and out. This Tex Mex Chicken Soup is one such product of my cooking frenzy and I have to say it is now one of my favorites!

Enough chit chat, let’s get this Tex Mex party started with this uber delicious chicken soup recipe!

Slow Cooker Tex-Mex Chicken Soup
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Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 cup chopped onion
  • 3 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 tbsp chili powder
  • 1 1/2 tsp crushed red pepper (if you are sensitive to spices or have children that don't like spicy foods, reduce the red pepper flakes to 1/2 tsp or omit them completely)
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 3 cups shredded chicken ( I love to use a rotisserie chicken in this recipe)
  • 1 can sweet corn, drained
  • 1 15 ox can black beans, drained
  • 4 cups chicken broth
  • 1/4 cup fresh cilantro

Instructions

  1. Heat oil in a sauce pan over medium low heat.
  2. Saute garlic onions and peppers for about 3 minutes
  3. Put all ingredients in the slow cooker and stir together
  4. Cook on low for 6-8 hours

Nutrition

7.8.1.2
80
https://www.almostsupermom.com/slow-cooker-tex-mex-chicken-soup/

Such an easy recipe right?! Hope you enjoy it! Happy cooking!

Slow Cooker Tex Mex Chicken Soup. So delciious and so comforting. Super easy to make in the crock-pot with just 10 min prep time. Yum!

 

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Lovely comments

  1. Amy says

    I was really excited about this but it was terrible. The photo does not resemble my soup of red hot chili pepper. Maybe there is a typo with all the spices? There must be. And I cut the pepper in half. I was suspicious of the high amount of hot/pepper spice but trusted and I shouldn't have. I just tasted it to make sure it was okay for dinner and it's not edible....it burns your lips. Even after adding 4-5 cups of water to dilute it. This is the second time this has happened to me with a soup recipe I've found online. I'll have to drain it and mix the contents in a refried bean burrito or use it as salsa or a salad topping to try to salvage the raw food investment.
    Reply

    • Jordyn says

      Hi Amy, I'm soooooo sorry that you didn't like the recipe! I admit that it is a bit spicy (my family loves things on the hotter side) and I should have put a disclaimer on it for those that aren't as into spicy food as we are. Based on your feedback, I have updated the recipe to indicate that it is pretty spicy and that the red pepper can be reduced or eliminated completely. I hope that you will try it again (minus the red pepper) and let me know how it turned out.
      Reply

  2. Rees says

    We made this yesterday and loved it! We live in Texas so grew up with spicy food. We actually added a chopped jalapeño and it was great! People who like spicy foods will love this recipe. Jordyn, how much is in a serving for nutrition purposes?
    Reply

    • Jordyn says

      Awesome!! So glad that you liked it! It is certainly one of my favorite soups. FYI There are eight 1 cup servings in the whole recipe :)
      Reply

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