Mexican Chicken Soup

READY IN: 4hrs 10mins
Recipe by Indiana Debbie

From Better Homes and Gardens Diabetic Living Slow Cooker Recipes. Easy to make and quite tasty. I omitted the cumin and found it spicy enough for us. The next time I will used shredded cooked chicken, just personal preference.

Top Review by NorthwestGal

This was a really wonderful chicken soup with a distinct Mexican flair to it. Even my kids (who don't normally like spicy dishes) enjoyed this soup. I just had to go a little light on the cumin, to suit their tender taste buds. Thank you, Indiana Debbie. Made for 2009 Fall Pick-A-Chef.

Ingredients Nutrition


  1. Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
  2. In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
  3. Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
  4. Each serving equals 1 1/2 cups.

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