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