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!
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.
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.
Feel free to add some fresh corn, cut off the cob, at the end of the cooking process.
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.