Slow Cooker Mexican Chicken Soup for Your Soul

Everyone loves a great visit to Mexico for a little bit of warmth and comfort food. Why not mix up the chili for a spicy chicken soup full of fabulous protein and topped with a creamy dash of good fat with a ripe avocado slice.  I love the comfort of an easy made soup when I am on a detox. Who doesn’t love an easy, quick slow cooker healthy meal! I always wonder what I did before I had my slow cooker.

Maybe it is your best hired sous chef for those ready made meals when you walk in the door? If you have a busy, active family or commuting for work make this kitchen appliance your best friend or hired chef. A slow cooker is a fab investment for those days you can celebrate at 9 am dinner is ready, look at me!

Ingredients Slow Cooker Mexican Chicken Soup:

  • 4 cups reduced sodium chicken broth
  • 1 pound Carrots, peeled and diced
  • 1 medium sized onion, diced
  • 2 large cloves of garlic, minced
  • 2 Roma Tomatoes, chopped/diced
  • 1 cup Tomato Juice
  • 1 tsp Cumin
  • 1 tsp Coriander, Ground
  • 1 tsp Chili Powder
  • 1 tsp Sea Salt
  • 1 lb Chicken, skinless, Boneless Breasts, cut into 1” chunks
  • Juice from ½ lime
  • 1 cup peel, pit, and slice Avocado (serving day)


  • 1 large-sized Freezer Bags


  1. Freezing before use – Place all ingredients, except the avocado slices, in the bag. Squeeze all the air out of the freezer bag, seal, and lay flat in your freezer.
  2. Serving day directions – Cook in slow cooker on low for 6-8 hours. Serve with sliced avocado on top.

Makes: 6 servings.

Modified from Once a Month Meals

Picture Credit: Brooke Lark

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