First, the chicken is cooked in a skillet along with the taco seasoning. Then the chicken is put into the crockpot with the V8, salsa, beans and corn. The soup is ready after cooking it for 3 hours, but it can be cooked for longer than that if you want thicker soup. Serve it with a dollop of sour cream, cheddar cheese and cilantro and you have an incredibly flavorful Mexican inspired soup dish. Enjoy and happy Cinco De Mayo!
Cooking Tips for Perfect Soup
To ensure your slow cooker Mexican chicken soup turns out great, consider a few cooking tips. First, browning the chicken in a skillet before adding it to the slow cooker enhances the flavor. This step caramelizes the chicken’s surface, giving it a deeper taste. After browning, shred the chicken right in the slow cooker with two forks to allow the flavors to meld nicely. If you prefer a spicier kick, add some diced jalapeños or a splash of hot sauce into the mix. For added texture, consider throwing in some diced bell peppers or zucchini, which will also absorb the soup’s flavors beautifully. Keep an eye on the cooking time too. If you are at home, occasionally check the soup and give it a stir. This not only helps to mix the ingredients but also lets you adjust seasonings if needed. Lastly, if you want to make it a more substantial meal, you can add some cooked rice or quinoa in the last half hour of cooking. This will make the soup heartier without too much extra effort.
Serving Suggestions and Storage
Serving your slow cooker Mexican chicken soup can be as fun as making it. Garnishes can elevate the dish significantly. Besides sour cream and cheddar cheese, try adding some fresh avocado slices or even crushed tortilla chips for crunch. A squeeze of fresh lime juice right before serving can brighten the entire dish. Pair the soup with warm tortilla wraps or cornbread for a complete meal. If you have leftovers, they store well in the fridge. Transfer the soup to an airtight container and it will last up to three days. Reheat it on the stove or in the microwave, adding a splash of water or broth to loosen it up if it has thickened. For longer storage, consider freezing the soup. Just let it cool completely before transferring it to a freezer-safe container. It can last up to three months in the freezer. When you are ready to enjoy it again, thaw it in the fridge overnight and reheat as needed. This way, you can have a quick and tasty meal ready to go.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Sure, chicken thighs will add a bit more flavor and stay juicy during cooking. Just make sure to adjust the cooking time slightly if you’re using larger pieces.
How can I make this soup vegetarian?
To make it vegetarian, swap the chicken for cubed firm tofu or additional beans like pinto or kidney beans. You can also use vegetable broth instead of V8 juice for a different flavor profile.
What toppings go well with this soup?
Toppings like avocado, fresh cilantro, or crushed tortilla chips add a great crunch. A squeeze of lime juice right before serving can really brighten up the flavors too.
How should I store leftovers?
Let the soup cool down before transferring it to an airtight container. It should last in the fridge for about 3 to 4 days, or you can freeze it for up to 3 months.
Can I make this soup ahead of time?
Yes, you can prep the ingredients and store them in the fridge the night before. Just throw everything in the slow cooker in the morning and enjoy a delicious meal later.
Slow Cooker Mexican Chicken Soup
Ingredients
Soup
- 1 lbs of boneless skinless chicken breasts cubed
- 2 tsp canola oil
- ½ cup of water
- 1 envelope 1.25 oz, or 35 g of reduced-sodium taco seasoning
- 1 can 32 oz of reduced-sodium V8 juice
- 1 jar 16 oz of salsa
- 1 can 15 oz of black beans, rinsed and drained
- 1 ¼ cup of frozen corn
Garnish
- Reduced-fat cheddar cheese
- Reduced-fat sour cream
- Cilantro
Instructions
- In a large non-stick skillet, heat 2 tsp of canola oil on medium-high heat. Saute cubed chicken until no longer pink.
- Add the water and taco seasoning and simmer, uncovered until the chicken is coated.
- Transfer the chicken into the slow cooker. Stir in the V8, salsa, beans and corn. Cover and cook on low for at least 3 hours. Cooking it longer will yield thicker soup.
- Serve and garnish with a dollop of sour cream, grated cheddar cheese and cilantro.
Notes
Nutrition
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