Slow Cooker Mexican Chicken Lime Soup

  • Author: A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 1x
  • Cuisine: Soup, Slow Cooker, Mexican


Forget the soup at the restaurant and make your own Slow Cooker Mexican Chicken Lime Soup. This soup is sweet, spicy and is filled with shredded chicken, corn, avocado, rice and your favorite soup toppings.  



  • 1 pound or 2 chicken breasts
  • 4 cups chicken broth
  • 1/2 of a sweet onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 jalapeños, seeds removed, diced {optional for spice}
  • 2 teaspoons Mexican oregano {or regular oregano}
  • 1/2 teaspoon salt {more or less to taste}
  • 1/8 teaspoon black pepper
  • 1/4 cup lime juice {more or less depending on how much tang you want}


  • Rice
  • Chopped avocado
  • Red onion, diced
  • Cheese
  • Sour cream
  • Extra lime wedges
  • Cilantro
  • Pico de gallo


In a large slow cooker add all of the ingredients except the lime juice. Cover and cook on low for 6 hours or high for 3-4 hours. When the soup is done coking remove the chicken and shred with two forks. Return the chicken to the slow cooker and add in the lime juice. Give it a good stir and taste the soup. Adjust seasonings by adding more salt or pepper, extra jalapeños or more lime juice. 

Serve in a soup bowl with 1/2 of a chopped avocado, a scoop of rice, cilantro and diced red onion. 



Add vegetables: bell peppers, poblanos, zucchini, diced tomatoes or fire roasted tomatoes.

Add chopped potatoes to your soup. 

Bulk the soup up with beans: black beans, pinto or kidney beans work great.

Additional things I like to add include pico de gallo, diced chiles or chipotle peppers. 



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