Simple to make and bursting with fresh summer flavors, Crockpot Loaded Mexican Chicken Soup is perfect any time of year.
A great recipe for all your farmer’s market finds, and paleo and Whole30 friendly, too!
Does your slow cooker gather dust during the summer months?
I know some people forget about their slow cooker when it gets warm, but let me tell you, now is the time to make it work for you!
Slow cooking in the summer is the way to go because it keeps your kitchen cool no matter how high the temperatures climb outside.
Plus, if you’re like me, summer schedules are even crazier than the school year.
If you’re shuttling kids to camps or spending the day playing outside there’s nothing better than coming home to dinner already done.
In the spirit of easy summer slow cooker recipes, I’ve put together this simple soup recipe.
The flavors are so clean and bursting with flavor you’ll want to make it again and again.
And, since so many of you have asked for more grain-free slow cooker recipes, this one is also paleo and Whole30 friendly.
The inspiration for this soup came when I had a bunch of farmer’s market veggies in the crisper looking for a home.
I decided to combine them into this soup, along with chicken simmered low and slow in a Mexican-inspired broth.
At the end of the cooking process tender veggies are added and simmered a little longer, keeping them fresh and vibrant.
Everything’s topped off with handfuls of fresh herbs, sweet cherry tomatoes, and creamy avocado.
This soup can also be served “deconstructed” for resistant eaters, so check out the notes below for those tips.
Feel free to play around with the veggies in this one too, using what’s fresh and what you have on hand.
Now, let’s make some Crockpot Loaded Mexican Chicken Soup
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | If your child isn’t into soup, offer the shredded chicken separately on a plate, with some sliced cherry tomatoes, avocado, and a small bowl of broth.
2 | Feel free to add some fresh corn, cut off the cob, at the end of the cooking process.
3 | The toppings really make this soup, so definitely pile them on! If you’re not grain- or dairy-free, add some corn chips, cheese, or sour cream to take this one over the top.
THIS RECIPE IS . . .
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Crockpot Loaded Mexican Chicken Soup
- 1 medium yellow onion finely chopped
- 2 pounds boneless skinless chicken breasts or thighs
- 1 15- oz can tomato sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon mild chili powder
- 2-3 teaspoons kosher salt
- 1 32- oz box low sodium chicken stock
- 4 cups water
- 3 medium zucchinis chopped
- 3 cups chopped dark leafy greens such as kale or swiss chard
- 2 limes juiced
- 1- pint cherry tomatoes halved
- Optional toppings: chopped cilantro chopped scallions, sliced avocado, lime wedges, hot sauce
- To a 6-quart slow cooker, add the onion, chicken, tomato sauce, cumin, garlic powder, chili powder, salt, chicken stock and water. Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and shreds easily with a fork.
- Remove the chicken, shred it with two forks, then add back to the slow cooker along with the zucchini and greens. Cover and cook for an additional 30 minutes, until the zucchini and greens are tender.
- Stir in the lime juice, then serve, topped with tomatoes and any other toppings you like.
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