Slow Cooker Fiesta Chicken Soup

This soup will make you want to throw a fiesta about how tasty it is!

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.

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89 Comments

  1. 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. 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.

  3. 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!

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

  5. 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?

  6. 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.

  7. 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.

  8. 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.

  9. 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!

  10. 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!

  11. 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.

  12. 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!

  13. 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.

  14. 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.

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

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

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

  16. 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.

    1. 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.

  17. 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

  18. 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 🙂

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

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

  19. 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!

    1. Kusum, I would recommend instead of chicken, use vegetable broth in place of chicken broth, add 1 cup uncooked lentils about the last 30 minutes of cooking time. I’ve tried it and it’s delicious.
      Here are some new vegetarian recipes that are out-of-this-world delicious:

      https://skinnyms.com/6-plant-based-oil-free-salad-dressing-recipes/
      https://skinnyms.com/plant-based-slow-cooker-chili/
      https://skinnyms.com/easy-lentil-vegetable-loaf/
      https://skinnyms.com/avocado-vegan-fudge-brownie-recipe/

  20. 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!

  21. 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.

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