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This is a sponsored post written by me on behalf of Crystal Farms Cheese. All opinions are 100% mine.
Put this soup in your slow cooker before you start your day, forget about it and come home to a comforting, flavorful meal. This Slow Cooker Mexican Cheesy Chicken Soup is full of shredded chicken, vegetables, spices and of course, cheese. Load the soup up with your favorite garnishes, like avocado, chopped cilantro and red onion to take this soup to the next level.
SLOW COOKER MEXICAN CHEESY CHICKEN SOUP
Slow Cooker Mexican Cheesy Chicken Soup is my kind of meal. Mexican + Slow Cooker + Cheeeeeese. Yes, please!
I call this a “forget about it” meal. This is one of those recipes that you can throw together at the start of your day, forget about, and come home to a deliciously, flavorful meal.
Oh, and this makes enough that you will probably have leftovers during the week. Bonus!
I have a deep love for Mexican food. As I write this I am debating going to get Mexican food tonight at our favorite local Mexican spot.
There is just something about a big basket of chips and salsa, a margarita and your favorite Mexican meal.
I have a few favorites when I eat Mexican food which include enchiladas and soups, like Chicken Tortilla Soup.
You might think I am crazy but a huge bowl of Chicken Tortilla Soup loaded with garnishes can be a meal all in itself.
Slow Cooker Mexican Cheesy Chicken Soup is similar to a chicken tortilla soup but with cheese.
Lots and lots of cheese. The idea for this soup came in a round about way through my cheese loving husband.
We recently took a trip to Traverse City, Michigan where we always make a stop at North Peak Brewing.
Every year when we go there we start our meal with a bowl of their Beer & Cheese Soup with Pretzel Croutons.
That bowl of soup is to die for. It is the type of soup I can only eat on occasion because it is so filling and rich.
When I was coming up with today’s recipe my husband wanted me to go down the beer cheese soup road but I decided to bring the cheesy to my favorite Mexican soup.
You can’t go wrong with a cheesy soup in the fall and winter to give yourself that little extra dose of comfort.
I used Crystal Farms Wisconsin Shredded Sharp Cheddar Cheese and Crystal Farms Shredded Mexican 3 Cheese for this soup, which was a nice combination of flavors.
If you aren’t familiar with Crystal Farms Cheese you should check them out.
Their home is in Lake Mills, Wisconsin and being the wife of a Wisconsinite {is that a word} we love supporting anything from Wisconsin. To say we have a few cheese heads in my house is an understatement. Crystal Farms favorites has been around since 1926 and is now one of the largest cheese brands in the country!
Their products are gluten-free, natural with few preservatives, lactose tolerant and of course a rich source of calcium.
Aside from the cheese in this soup I love adding garnishes before I eat it.
I always have bowls on the table filled with fresh cilantro, chopped avocado, red onion and some tortilla chips.
Slow Cooker Cheesy Chicken Mexican Soup
Put this soup in your slow cooker before you start your day, forget about it and come home to a comforting, flavorful meal. This Slow Cooker Cheesy Chicken Mexican Soup is full of shredded chicken, vegetables, spices and of course, cheese. Load the soup up with your favorite garnishes, like avocado, chopped cilantro and red onion to take this soup to the next level.
Ingredients
- 1.5 lbs. boneless, skinless chicken breasts
- 2 cup chopped sweet onion {about 1/2 of an onion}
- 1 cup chopped green pepper {about 1/2 of a green pepper}
- 1 cup chopped red pepper {about 1/2 of a red pepper}
- 15 oz. can black beans, drained and rinsed
- 4 oz. can of diced green chilies
- 4 cups chicken broth
- 1 cup salsa {I used a Roasted Tomato Salsa}
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne red pepper
- 1 cup Crystal Farms Shredded Wisconsin Sharp Cheddar Cheese
- 1 1/2 cups Crystal Farms Shredded Mexican 3 Cheese
Garnishes:
- Avocado, chopped
- Fresh cilantro, chopped
- Red onion, chopped
- Sour cream
- Extra cheese
Instructions
- Place the chopped onion and peppers in the bottom of a 5-qt. slow cooker. Nestle the chicken breasts into the vegetables.
- In a large bowl put the diced green chilies, chicken broth, salsa, water, cumin, chili powder, paprika and cayenne red pepper and stir until combined.
- Pour the chicken broth mixture over the chicken breasts and vegetables.
- Turn the slow cooker on low for 4 hours. When the soup is done cooking use two forks to shred the chicken and put it back into the slow cooker. Add the 1 cup of shredded Wisconsin Sharp Cheddar Cheese and the shredded Mexican 3 cheese. Cover the slow cooker and let the cheese melt for 15 minutes.
- Serve the Slow Cooker Cheesy Chicken Mexican Soup warm with the garnishes of your choice.
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Catherine
Thursday 28th of April 2016
Dear Julia, this soup look absolutely delicious!! Love that you made it in the slow cooker...so easy and convenient! xo, Catherine