Slow Cooker Mexican Chicken Soup

This entrée soup has all the makings of traditional Mexican cuisine, highlighting the flavors of cilantro, lime, tomatoes, and chili powder. Enjoy with corn tortillas.

Nutrition Facts

Slow Cooker Mexican Chicken Soup


232 Per Serving


28g Per Serving


4g Per Serving
Calories 232
Total Fat 3.7 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.9 g
Cholesterol 73 mg
Sodium 592 mg
Total Carbohydrate 22 g
Dietary Fiber 4 g
Sugars 10 g
Protein 28 g

Dietary Exchanges
1/2 starch, 3 vegetable, 3 lean meat


Servings  6  

  • 1 1/2 lbs boneless, skinless chicken breasts (all visible fat discarded)
  • 1 lb baby carrots
  • 1 medium onion (chopped)
  • 1 medium potato, chopped into 1/2-inch cubes
  • 1 medium bell pepper (chopped)
  • 1 can no salt added, diced tomatoes (undrained)
  • 1 can no salt added tomato sauce
  • Juice from 1 medium lime
  • 1 Tbsp chopped, fresh cilantro
  • 2 tsp cumin
  • 2 tsp chili powder
  • 4 medium garlic cloves (minced)
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups fat-free, low-sodium chicken broth


Tip: Click on step to mark as complete.


  1. In a large bowl, stir together all the ingredients except the broth. Transfer the mixture to a 1-gallon resealable plastic freezer bag. Place the bag flat in the freezer and freeze.

Directions for Cooking

  1. Thaw the bag overnight in the refrigerator. Pour the contents of the bag into a slow cooker. Pour in the broth, stirring to combine. Cook, covered, on low for 6 to 8 hours, or until the vegetables are tender and the chicken is no longer pink in the center. Just before serving, transfer the chicken to a cutting board. Using a fork, shred the chicken. Stir the shredded chicken back into the soup.