Slow Cooker Fiesta Chicken Soup

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This Slow Cooker Fiesta Chicken Soup is simple and delicious! We love the way that healthy, chicken soups allows us to enjoy a variety of nutritious foods while tasting decadent and rich. Not only do you get a ton of protein from the chicken, but you also get to eat fresh, healthy veggies! Whether you are looking for a way to use leftover chicken or you want to whip up a hearty chicken dish from scratch, this is a great option.

Since we use the slow cooker, this Fiesta Chicken Soup couldn’t be easier. All you need to do is combine all the ingredients, set it to low, and let it do its thing. Six to eight hours later, lunch or dinner is ready to serve! You’ll be amazed at how much flavor this soup has without very much effort at all.

The other great thing about our Slow Cooker Fiesta Chicken Soup is the way it satisfies your cravings for Mexican flavor. In many cases, Mexican dishes are loaded with saturated fat and calories. This soup lightens up the usual recipe while keeping the same great smokey, spicy taste of the best Mexican dishes. So put the take-out menu down and make this quick-and-easy weeknight dinner soup instead!

We’ll Let You In on Our Time-Saving Secret!

If you’re running short on time and don’t want to chop up chicken breasts, try using pre-cooked, shredded chicken instead! I like to make a large batch of chicken in my Instant Pot (or, if you prefer the slow cooker, use this Crock Pot 3-Ingredient Balsamic Chicken recipe). I’ll cook it, shred it, and store it in the refrigerator for later in the week. I’ve also frozen shredded chicken in an airtight container and it always tastes great when I thaw it!

Having pre-cooked chicken on-hand is a great time saver, so get prepared by meal prepping over the weekend. You could also pick up a rotisserie chicken at the grocery store if you don’t have time to make shredded chicken yourself. Just be sure to check the ingredients label before heading to the check-out line. Sometimes they add extra fat and salt to make the chicken taste better.

If you’re using this time-saving shortcut, just make sure to add the pre-cooked chicken at the end. It would overcook and taste dry if you cooked it the entire time! Once the soup is finished cooking, add the chicken and turn the slow cooker to high. Cook for 5 minutes to heat the chicken through before serving.

Slow Cooker Fiesta Chicken Soup

Slow Cooker Fiesta Chicken Soup

Yields: 10 | Serving size: 1 cup | Calories: 192 | Total Fat: 3 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 37 mg | Sodium: 202 mg | Carbohydrates: 21 g | Dietary fiber: 6 g | Sugars: 2 g | Protein: 20 g | SmartPoints (Freestyle): 1 |


  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 (4.5 oz.) can diced green chili peppers
  • 1 (14.5 oz.) can diced tomatoes
  • 2 1/2 cups chicken broth, low sodium, fat-free (use more broth for a thinner soup)
  • 1 cup frozen or fresh corn
  • Juice from 1 lime
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (more or less to taste)
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/2 cup freshly chopped cilantro
  • 2 chicken breasts fillets, skinless, cut into 1-2” cubes (no need to pre-cook)


  1. Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours.

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89 Comments on "Slow Cooker Fiesta Chicken Soup"

  1. Holli Harnsberger  September 9, 2012

    This is absolutely delicious! I made it for my family and it was a bit too spicy for my daughter (she's 6), but my hubby and I gobbled it up! I served it with a warmed up whole wheat tortilla on the side. Yum!!

  2. Skinny Ms.  September 11, 2012

    Dawn, GREAT….so glad you and hubby enjoyed.

  3. Elaine  October 29, 2012

    Making this tonight. Only 1 1/2 cups liquid from the chicken broth, it was way to thick? I added more chicken broth so I'll wait and see what the results are.

  4. Nicole Vosburg  November 14, 2012

    Made this and it was delicious! My chicken turned out a little dry though, any suggestions?

    • Skinny Ms.  November 14, 2012

      Nicole, Try using skinless chicken thighs.

      • mary  February 19, 2013

        Buy precooked chicken and add it at the end. Cook to heated through.

  5. Cheri  December 8, 2012

    This is my favorite recipe on this site that I've tried so far. It's so filling, but so good for you! I like it a little spicier so I add in some jalapeno and I've made it with chicken thighs, and bone in chicken as well. Always turns out AMAZING!

  6. Lisa Overstreet Bell  December 13, 2012

    yummy! My entire family loved this.

  7. Andrew Schoen  December 31, 2012

    Has anyone made this without the chicken?

  8. Rebecca B  February 5, 2013

    I double-checked the calories on two websites and they were much higher. says that a serving has 157 calories. Can you tell us how you came to such a low-cal number?

  9. Mim  February 17, 2013

    Love this recipe and the heat can be adjusted as desired.

  10. Terry  February 17, 2013

    Tried this today & we loved it!

  11. Frank Mosher  February 18, 2013

    Everytime I make a Chili,(other than the choice of meat-plus a little chocolate and instant coffee) the recipe is almost identical! Is it really a soup or a Chili?

    • Skinny Ms.  February 20, 2013

      Frank, I suppose it could be either.

  12. Julie P  February 20, 2013

    This recipe is fabulous! My husband and I have made it 4 times in the past 2 months. So easy and so delicious!!

  13. Alyssa  February 24, 2013

    Definitely a new fave. Saved half of the cilantro for the end so it was fresh on top of the soup Added a few tortilla ribbons on top (not quite so healthy, but not too damaging!)… I might cut the cooking time down to 5 hours to see if the chicken would be less dry.

    • Skinny Ms.  February 25, 2013

      Alyssa, Thanks so much. I’m sure 5 hours would work! 🙂 Happy you enjoy. 😀

  14. Phyllis G  February 24, 2013

    Love this recipe! Made it for family and for "soup day" at work – everyone enjoyed. I used over 2 cups of broth. Without the extra broth it was more of a stew.

    • Skinny Ms.  February 25, 2013

      Phyllis, Thank you for letting us know. So happy everyone enjoyed. 🙂

  15. Robin  March 2, 2013

    Made this last week for my family. It was a HUGE hit! Thank you so much for such wonderful recipes!

    • Skinny Ms.  March 3, 2013

      Robin, GREAT!!! Thanks for letting us know. 🙂

  16. Elle  March 6, 2013

    Hi – all these recipes require a slow cooker, are there any options for those who don't have a slow cooker?

    • Skinny Ms.  March 7, 2013

      Elle, Tons! Just scroll our recipes and you’ll find many non-slow cooker ones.

    • Jude  January 4, 2015

      Has anyone cooked this on the stovetop? Would it turn out the same?

      • SkinnyMs  January 5, 2015

        Jude, you can cook this on the stovetop at a simmer, yes, for a couple of hours.

  17. Meghan M.  March 25, 2013

    I made this last night to have for lunch this week. Just ate my first serving and I loved it! Great flavor and very satisfying for a healthy meal. I sprinkled a little shredded cheese on top too.

  18. Cathy Sullivan  June 3, 2013

    Just made this soup and loved it! Very spicy but I like it that way! If not, I would leave the cayenne pepper out! I thought the 2 1/2 cups broth was perfect!

  19. Jen  October 27, 2013

    What size crockpot do you use? I have a 4 quart one…is that too small for this recipe?

  20. Brooke  March 8, 2014

    Love this! Made it without the chicken and uses vegetable broth instead and it was still great! Also, like to throw in a little fresh avocado! Yum!

  21. Caitlin :)  March 19, 2014

    Am I putting the chicken in raw?

    • SkinnyMs  March 25, 2014


  22. Elle  May 9, 2014

    This was very very delicious freshly made but upon reheating the chicken got and odd crumbly texture. So definitely do again for eating fresh, just not a good freezer soup.

  23. Vickey  February 6, 2015

    I made this earlier this week and it was a huge hit!

    • SkinnyMs  February 6, 2015

      Vickey, That is great!

  24. Kris  July 14, 2015

    Just wondering how this can yield 10 – 1 cup servings with only 2 1/2 cups of liquid?

    • SkinnyMs  July 15, 2015

      Each serving also includes two types of beans, tomatoes, onion, corn, and chicken.

  25. Debbie  November 28, 2015

    Is this recipe 192 calories or 112 calories a serving? I've seen it listed as 112 calories in other areas on your site. Got it in my crockpot right now! Yum!

    • SkinnyMs  November 29, 2015

      Debbie, We corrected the nutritional data and it's 192 calories per serving.

      • Debbie  August 1, 2016

        Thanks! I love this recipe!

  26. Toria  January 18, 2016

    Can you use frozen chicken breasts in this?

  27. Christie  February 14, 2016

    Can you cook on high for 3-4 hours?

    • Gale Compton  February 14, 2016

      Sure, that will work. Just make sure the chicken is done. 🙂

  28. Melanie  February 15, 2016

    I just made this tonight but instead of using my slow cooker, I used my electric pressure cooker on the soup mode for 40 minutes. I used all of the same ingredients but my chicken breasts WERE frozen. 40 minutes was the perfect amount of time to cook the chicken through and to point of easily shredding but still moist. Family loved it! I will be making again.

    • SkinnyMs.  February 16, 2016

      Thanks for sharing, Melanie! We’re so glad you liked it!

  29. jessa  March 3, 2016

    Hi: Is there any substitute for beans? Beans are no good for me.
    Thank you

    • Gale Compton  March 3, 2016

      Jessa, I would recommend adding a chopped potato in place of beans.

  30. Ganyui  March 15, 2016

    Heh, the calories is a bit confusing because when I log all my specific ingredients in these amounts, brand and all, using MyFitnessPal, I get 149 calories per serving. IDK.

    • SkinnyMs.  March 16, 2016

      There could be slight variations in the size of the chicken breasts used or in the chicken broth. The data is pretty close, though.

  31. Barb  March 16, 2016

    I made this and used gr Turk, delicious!

    • SkinnyMs.  March 17, 2016

      We’re glad you liked it, Barb! 🙂

  32. Christine  April 2, 2016

    I’m making this for work and don’t want it too spicy – just want a slight kick. What would you recommend?

    • Gale Compton  April 2, 2016

      Christine, In that case cut the cayenne pepper in half. That should work out great! Keep us posted on what your co-workers think. 🙂

  33. Christine  April 2, 2016

    Sorry, Gale, I posted again! Thank you for your suggestion – I’ll try it!

  34. Ariana  September 10, 2016

    Recipe calls for 2 chicken breast fillets, but how many pounds should I use?

  35. tracie  September 18, 2016

    Delicious!. …I made with ground turkey. ..4 cups of broth…I had my teenage kids top it over a baked potato then with some shredded cheese. they loved it. I made me some brown basmati rice and put the soup on top.

    • Gale Compton  September 19, 2016

      Tracie, YUM!!! Thanks for the feedback and tips. 🙂

  36. Shannon  October 18, 2016

    Has anyone tried freezing this?

    • Priscilla  June 9, 2017

      Yes!!!! We make it up two batches at a time and freeze it using three soup ladles to a quart-size bag. That is perfect for one hungry man serving or two non-hungry man servings. Just be sure and eat the freezer up in 4 months. We have been doing this ever since Skinny Ms put out this recipe all those years ago.

  37. Marilyn Finkelstein  April 20, 2017

    I love this site. And I love the comments from all the chefs. I will try this tomorrow night with the ground turkey over a potato or quinoa. Thanks for all the feedback

  38. Priscilla  June 9, 2017

    I have to omit corn from my diet. Can I substitute sliced carrots? Can you recommend a corn substitute?

    • Emilia Horn  June 9, 2017

      Yes, Priscilla, you can substitute carrots. You can also leave the corn out altogether.

  39. Zoe Brodie  August 22, 2017

    Amazing… I don’t like cooking it’s stresses me out but this was a doddle. Did it on the stove. More like this please. My chef husband loves it too 🙂

  40. Jen  December 5, 2017

    With the new points systems isn’t this soup pretty much points free 🙂 Enjoying it for lunch now.

    • Gale Compton  December 6, 2017

      Jen, Sure is! We’ll be updating the nutritional data in the near future. The new WW’s system came out without warning. 🙂

  41. Bev  January 5, 2018

    Made this in my instant pot today it is so yummmy?

  42. Lynette  January 14, 2018

    Are the smart points the new freestyle SmartPoints Have recipes been updated

    • Gale Compton  January 15, 2018

      Lynette, Freestyle SmartPoints haven’t been implement yet. They will be in the near future. We have thousands of recipes to get through. 🙂

  43. Andrea  February 3, 2018

    Wow, this was great! Just a couple of subtle changes instead of a can of diced tomatoes and a can of green chili peppers I just used a can of Rotel Tomato and green chili peppers and reduced the chili powder and the cumin to 1/2 tsp each. I also used a quart of my own homemade vegetable stock instead of the chicken stock. Ten stars ********* if I could! Thanks for this awesome recipe!

    • Gale Compton  February 3, 2018

      Andrea, Thanks for your taste test post…much appreciated! Love your tips btw. 🙂

  44. Kusum  February 11, 2018

    Please post vegetarian version

  45. Marie DeSilva  March 2, 2018

    Hey Gale is there another soup I can make, i dont like Mexican food.

  46. Stacey  January 3, 2019

    This was outstanding-and super easy! I used a can of Rotel and small can of tomato sauce bc that’s what I had on hand, instead of the chilis and diced tomatoes. Also, can add another chicken breast if you want a richer soup -but the two breasts yielded pleanty of meat, especially if you shred them. Very satisfying. It’s definitely going to go into my dinner rotation!

    • Nichole Furlong  January 4, 2019

      We’re so glad to hear you loved this recipe, Stacey!

  47. Angie Carter  January 29, 2019

    I am new to this site and loving all the recipes this soup sounds delicious! I’ve got it cooking now and smells wonderful. Super excited to try it for dinner. I’m a non insulin type 2 Diabetic for 27 years, it appears most of the recipes are Diabetic friendly.

    • Gale Compton  January 29, 2019

      Hi Angie, Welcome!!! We’re excited you found our site. Please continue to give feedback, much appreciated. 🙂

  48. Mary  September 9, 2020

    This is the BEST soup ever! My family and l absolutely love it.
    I serve it with tortilla strips and sour cream, yummers!


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