Pioneer Woman Mexican Chicken Soup Recipe

This Pioneer Woman Mexican Chicken Soup Recipe is an easy and hearty recipe, which is made with black beans and chipotle pepper. It’s the perfect slow cooker meal, ready with minimal effort.

Pioneer Woman Mexican Chicken Soup Recipe Ingredients

• 3 boneless, skinless whole chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• One 28-ounce can whole or diced tomatoes, with juice
• 3 cups low-sodium chicken broth
• One 15-ounce can black beans, drained and rinsed
• One 10-ounce can diced tomatoes with green chiles (such as Ro*tel)
• 4 ounces tomato paste
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 canned chipotle pepper in adobo (or more, to taste)
• 1/2 lime, juiced
• Fixings: avocado, sour cream, grated cheese, crushed tortilla chips, and fresh cilantro leaves

How To Make Pioneer Woman Mexican Chicken Soup

1. Combine Ingredients in Slow Cooker: Place the chicken breasts in the bottom of a slow cooker. Sprinkle them with the chili powder, cumin, salt, and pepper. Add the canned tomatoes, chicken broth, black beans, tomatoes with green chiles, tomato paste, onion, chipotle pepper, and both bell peppers.
2. Slow Cook the Soup: Stir everything to combine. Place the lid on the slow cooker and cook on the low setting for 8 hours or on the high setting for 5 hours.
3. Shred Chicken and Finish: Once cooked, remove the chicken breasts to a plate. Use two forks to shred the meat into chunks or fine shreds, then return it to the pot. Stir in the fresh lime juice.
4. Serve with Toppings: Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve piping hot, and let everyone customize their bowls with avocado, sour cream, cheese, tortilla chips, and cilantro.

Recipe Tips

• How to control the spice level? The heat comes from the chipotle pepper in adobo. For a mild soup, use just one pepper and scrape out the seeds. For a spicier soup, use two or three peppers and a spoonful of the adobo sauce from the can.
• Can I make this on the stovetop? Yes. You can combine all ingredients in a large Dutch oven, bring to a boil, then reduce the heat, cover, and simmer for about 1-1.5 hours, or until the chicken is tender enough to shred.
• Can I use chicken thighs? Absolutely. Boneless, skinless chicken thighs are a great substitute and will be very tender and flavorful after slow cooking.
• How to get the most flavor? For an extra layer of flavor, you can quickly sauté the onions and bell peppers in a skillet for a few minutes before adding them to the slow cooker.

What To Serve With Mexican Chicken Soup

This soup is a complete meal, especially with all the toppings. It’s all about the “fixings”! Set up a topping bar with:

• Diced avocado
• Sour cream or Mexican crema
• Shredded Monterey Jack or a Mexican cheese blend
• Crushed tortilla chips or crispy tortilla strips
• Fresh cilantro
• Extra lime wedges

How To Store Mexican Chicken Soup

• Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will be even better the next day.
• Freeze: This soup freezes beautifully. Let it cool completely and portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Pioneer Woman Mexican Chicken Soup Nutrition Facts

• Calories: 350-450 kcal (without toppings)
• Fat: 8g
• Carbohydrates: 30g
• Protein: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Pot Pie Recipe
• Pioneer Woman Chicken Stew Recipe
• Pioneer Woman Buffalo Chicken Sliders Recipe