Fiesta Chicken Soup - Crock Pot

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

A slightly spicy recipe that I created quite by mistake. I was making another recipe when I realized I had added too much tomato juice and didn't have enough beans to complete it. A few other changes and there you go.

Ingredients Nutrition


  1. Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
  2. Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
  3. Remove and discard bay leaves. Enjoy!
Most Helpful

This was really good! Our's turned out like soup, lots of broth, not chili or stew like at all. I love the convenience of layering everything in the crock pot and coming home to the house smelling like a Mexican restaurant and have a warming soup waiting. I served ours with Fritos corn chips, cheddar cheese and fat free sour cream. Next time I will add jalapeno and canned chilies because I just wasn't spicy enough for our tastes. Made for Spring 2013 PAC.

ElizabethKnicely April 13, 2013

This was really easy to put together, and we really enjoyed it. I followed the recipe as written and cooked on low about 6 hours (overnight). There was not much broth at the end of cook time, so I would call this more of a stew than a soup. Chunky and full of flavor, I served this with topped with sour cream and tortilla chips. Comfort food with the ease of crock pot cooking. Thanks for posting - made for FALL PAC 2012.

FloridaNative October 11, 2012

This soup does have a kick to it. My family enjoyed it. I love soups made in the crock pot because the flavor is enhanced. With that said, I wouldn't call this a chili but more of a soup. The broth is more watery than thick like a chili but this doesn't take away from the soup. Served it with corn bread.

Audrey M December 27, 2006