This post may contain affiliate links.
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.
I don’t know about you but I love cheesy soups. Today’s Slow Cooker Mexican Cheesy Chicken Soup is one that comes together so easily and is the perfect weeknight meal. This soup mixes together chicken, beans, vegetables, spices and cheese to create a flavorful hearty soup. I like to serve this soup with a variety of garnishes on the side like Pickled Red Onions, sour cream, fresh cilantro and extra cheese. If you are celebrating Cinco de Mayo or enjoying taco Tuesday add this to the menu.
If you like soup recipes check out my soup recipes here. You also might like this Slow Cooker Taco Soup, Slow Cooker Tortilla Soup, Slow Cooker Mexican Chicken Lime Soup or this Chicken Potato Soup Recipe.
Recipe Ingredients You’ll Need
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Chicken: Boneless skinless chicken breasts work great in this soup. The chicken shreds nicely in the crockpot and is tender. You could also use chicken thighs or chicken tenderloins.
- Vegetables: The vegetables in this soup are onion, green bell pepper, red bell pepper and green chiles.
- Beans: Black beans are my go-to in this soup. Make sure to drain and rinse them before adding.
- Salsa: You can use your favorite salsa or make your own like this Homemade Salsa.
- Spices: The spices are a warm mixture that work nicely together. I used cumin, chili powder, paprika and cayenne red pepper.
- Cheese: The cheese that I enjoy in this soup is sharp cheddar and a shredded three cheese Mexican blend. You can use your favorite mixture!
Ways to Modify This Soup
- Beans: The beans can be swapped to chickpeas, white beans, kidney beans or red beans.
- Vegetables: There are other vegetables that work nicely in this soup. Try carrots, celery, poblanos or radish.
- Spices: You can mix up the spices. If you want more heat add more crushed red pepper or cayenne red pepper. You also could add Mexican oregano.
- Cheese: There are a variety of cheese options you can use. Try pepper jack, Monterrey jack or cotija cheese.
How to Make this Slow Cooker Mexican Chicken Soup
Step 1: Add Vegetables and Chicken to Crockpot: Place the chopped onion and peppers in the bottom of a 5-qt. slow cooker. Nestle the chicken breasts into the vegetables.
Step 2: Mix Sauce Ingredients: 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.
Step 3: Add Sauce: Pour the chicken broth mixture over the chicken breasts and vegetables.
Step 4: Cook: 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.
Storage Tips
Store this soup in an airtight container for up to 4 days. To heat you can slowly heat on the stove or heat it in the microwave.
Other Soup Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Slow Cooker Cheesy Chicken Mexican Soup
Ingredients
- 1.5 pounds 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}
- 1- 15 ounce can black beans, drained and rinsed
- 1- 4 ounce 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
- 2 cups Sharp Cheddar Cheese , or cheese of your choice
- 1 cup Shredded Mexican 3 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.
Notes
- Store this soup in an airtight container for up to 4 days. To heat you can slowly heat on the stove or heat it in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup looks delicious, can’t wait to make it. My favorite so far has been slow cooked bbq pork.
I love to make vegetarian bean chili!
Peanut butter chicken!
Taco soup is one of our favorites in the slow cooker…this one will have to be next! Yum!
This looks really good, and the fact that it’s a crock pot meal has got me sold. This time of year can be so busy for me, and I am always looking for easily solutions for dinner. Thanks for sharing!
I like to make chicken and dumplings
I like to make chilli
The most common thing we make is pot roast. It comes out so tender and juicy.
I use a slow cooker quite often and my favorite meal to make is overnight oats. Set it up at night and by morning every nook and cranny in the house is filled with a wonderful smell that can awaken even the heaviest of sleepers!
I like making a turkey black bean chili