Mexican Chicken Soup

Mexican Soup Ingredients

I have found another soup recipe that is absolutely delicious and fat loss friendly. I was not lying when I said I was a soup addict. Add a little avocado, cilantro and some Greek yogurt on top and you have a soup that is absolutely to die for. This is also totally gluten free too.

Mexican Chicken Soup

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Yield: 10

Serving Size: 1.5 cups

Mexican Chicken Soup

Really easy,very delicious soup that is Fat Loss Friendly


  • -1 lb raw boneless, skinless chicken breasts or Pulled Chicken from leftover rotisserie or chicken
  • -1 bunch of cilantro chopped plus extra for garnish
  • -1 large can of whole peeled tomatoes chopped. Also use the juice.
  • -1 small can enchilada sauce- (La Victoria is Gluten Free)
  • -8 cups reduced sodium chicken stock
  • -1-2 bell peppers diced depending on size and if you decide NOT to use corn. Use both peppers if you don't use corn.
  • ½ cup of red peppers
  • ½ cup of orange peppers
  • ½ cup of black beans
  • ½ cup of red beans
  • ½ cup of Goya Recaito
  • 2 packets of Sazon by Goya
  • 1/2 bag of frozen corn
  • 1 large Red onion diced
  • 4 garlic cloves minced
  • 2 Serrano Peppers (Seeded or Not depending on spice)
  • 1 1/2 T onion powder
  • -1 1/2 T garlic powder
  • -1 T paprika
  • -1 1/2 T chili powder
  • 3 T of Adobo
  • 1 T cumin
  • 3 bay leaves
  • -cayenne to taste if you want it spicy. I didn't add any this go round. But start with a SMALL pinch first and add a pinch at a time until desired spiciness.


  1. Add everything BUT THE chicken to a slow cooker and then test your broth. Adjust salt & pepper to your liking.
  2. If the broth tastes good, add your raw chicken and put on high for 2 hours.
  3. chicken should be cooked through by then. Shred and add back to soup.
  4. Serve in a bowl and top with fresh cilantro, Greek yogurt, avocado, reduced fat cheese, tortilla strips or whatever topping you like!
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Pot of Soup

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