Crockpot Mexican Chicken Soup

Crockpot Mexican Chicken Soup


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This crockpot Mexican chicken soup is incredibly flavorful and filled with hearty and healthy ingredients. This is a dish that you will make over and over again.

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Chicago, IL

Time needed

10 min preparation + 4 hour cooking

Serving Size / Yield

6 servings


  • 1 ½ lb boneless skinless Chicken Breast, cubed
  • 2 tsp Canola Oil
  • ½ C Water
  • 1 envelope Taco Seasoning
  • 1 32-oz can V8 Juice
  • 1 16-oz jar Salsa
  • 1 15-oz can Black Beans
  • 1 10-oz pkg Frozen Corn
  • 1 small jar Roasted Red Peppers, diced
  • Cheddar Cheese, for serving
  • Sour Cream, for serving
  • Fresh Dill, for serving

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Begin this recipe for crockpot Mexican chicken soup by heating a tablespoon of oil in a large nonstick skillet over medium-high heat. Once hot, add the diced chicken and cook until no longer pink. Pour in the water and taco seasoning, stir well to combine and let simmer for about five minutes or until the chicken is well coated in the seasoning.

Pour this mixture into your crockpot along with the V8 juice, salsa, beans, corn, and roasted red peppers. Cover the pot and cook on low for three to four hours or until heated through. Serve with cheese, fresh dill and sour cream if desired.

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