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Slow Cooker Mexican Chicken Soup recipe, served and ready to eat, easy homemade dinner
Olivia Farnsworth

Slow Cooker Mexican Chicken Soup Recipe Cozy and Perfect

This Slow Cooker Mexican Chicken Soup is a comforting and flavorful dish perfect for an easy dinner, weeknight dinner, or family dinner. Bursting with Mexican flavors and creamy goodness, this mexican soup recipe is the ultimate chicken tortilla soup to warm you up any day.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 5 Servings
Calories: 377
Ingredients Notes

Ingredients
  

  • 400 grams boneless skinless chicken breast
  • 1 14 oz can Fire-roasted plum tomato (ref note 1)
  • 2 tspn oil
  • 1 medium onion Finely Chopped
  • 1 tbsp Minced garlic
  • 1 red bell pepper Chopped
  • 1.5 tsp Roasted Cumin powder
  • 1 tsp Dried Oregano
  • 1.5 tsp Chipotle chilli powder (ref note 2)
  • 1 tsp paprika (Optional)
  • 1.5 cups chicken stock
  • 1 cup half and half
  • ½ Cup Cream Cheese (room temperature)
  • 1 cup cheddar cheese (or Mexican blend)
  • Salt to taste
  • Fresh Cilantro leaves for garnishing

Notes

  • If Fire-roasted tomatoes are unavailable, substitute with regular canned tomatoes. Chipotle chili powder can be swapped with smoked paprika. Sautéing the onion and garlic in oil helps to bring out their flavor, but you may omit this step and add all ingredients directly to the slow cooker or Instant Pot. Add dairy ingredients towards the end of cooking to retain their delicate flavors. Frozen chicken breast can be used in the Instant Pot; reduce chicken stock to 1 cup and cook on high pressure for 12 minutes with a 10-minute natural pressure release.