Mexican Chicken and Vegetable Soup is a classic crock pot dinner. This soup is a little spicy and very hearty. The perfect make ahead meal to have leftovers all week!
Hello from the depressing side of the weekend! How is it that Monday and Tuesday feel like they stretch for a week but I roll over and it is Monday morning EVERY WEEKEND.
Anyway, this weekend was a busy one for us! We did a gender reveal for our family. Time is flying with Baby K #2, and I can't believe we are already almost half way there! Like anything with my family, there was a ton of food. We had my Signature Venison Chili, Air Fryer Egg Rolls (recipe to come!) and cupcakes from Big Fish Market. Big Fish Market made the cupcakes for our wedding so it seemed fitting for them to do the gender reveal cupcakes!
Yes! We are having another little boy! At only 18 months apart, Pierce and this new little one are sure to be best friends (and double trouble for this mama). I am looking forward to those baby cuddles. Right now, I get maybe 2 minutes of cuddles from Pierce a day so I will bask in the all the baby loving.
Here is a simple crockpot dinner for this Monday. This Mexican Chicken and Vegetable Soup is full of vegetables, uses simple spices and is served with rice to make it a complete dinnertime soup! When I say simple, I mean as simple as dinners get. The hardest thing is chopping the vegetables or making the rice. Both easy tasks.
While the ingredient list may seem long, it is VERY interchangeable. Use ingredients that you have in your fridge.
Let's Cook! Mexican Chicken and Vegetable Soup
Start the soup by adding all of the vegetables to the bottom of the crock pot. I used white onion, jalapeno (if your fam likes spice, keep some seeds in tact or use more than one jalapeno), red pepper, orange pepper, garlic cloves and mushrooms.
Place chicken on top of vegetables. I used chicken tenders here because that is what we had. Chicken breasts would make no difference. You could also use thighs. If you are vegetarian, feel free to omit the chicken all together and ramp up the vegetables and rice.
Sprinkle spices on top of chicken and vegetables. Pour broth on top and stir to mix.
Now, the most crucial part, turn on the crock pot! I am embarrassed to admit that I have forgotten this critical step more than once. Cook on high for 4-6 hours or on low for 6-8 hours.
Remove chicken from crock pot and shred. Add chicken back to crock pot and stir.
Serve soup with rice. Top soup with lime, avocado and chips!
I hope you enjoy this hearty, healthy soup! If you make this, please share on instagram with @delmarvaliciousdishes!
Mexican Chicken and Vegetable Soup
- ½ White Onion- Chopped
- 1 Jalapeno- Seeds removed and chopped
- 1 Red Pepper- Chopped
- 1 Orange Pepper- Chopped
- 2 cup Mushrooms- Chopped
- 3 Garlic Cloves- Minced
- 1 lb Chicken Breast (could use tenders or thighs)
- ½ tablespoon Chili Powder
- 2 teaspoon Paprika
- 2 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ¼ teaspoon Cinnamon
- 8 cup Chicken Broth
- 14 oz Fire Roasted Tomatoes
- 4 oz Diced Green Chilies
- 2 cup Cooked Rice (for serving)
- Tortilla Chips, Limes, Avocado, Shredded Cheese for topping
- Add chopped onion, jalapeno, red pepper, orange pepper, mushrooms, garlic, chicken, diced chilies, fire roasted tomatoes and chicken to crock pot.
- Sprinkle with salt, pepper, chili powder, paprika, cumin and cinnamon.
- Pour chicken broth over the top.
- Cook on high for 4 hours or on low for 6-8 hours.
- Serve with rice. Top soup with lime juice, sliced avocado, cheese and chips.