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A bowl of Mexican Chicken and Vegetable Soup garnished with sliced avocado on a white plate. The soup features shredded chicken, mushrooms, and bell peppers in broth. Lime wedges and tortilla chips are visible in the background. A spoon is placed on the plate.
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Veggie Loaded Chicken Taco Soup (crockpot recipe)

This Veggie Loaded Chicken Taco Soup is a crockpot recipe that you need to have in your weekly rotation! This Mexican soup recipe requires little effort for a dinner sure to please your whole family!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8
Author: Lynne Kenton

Equipment

  • Large crockpot
  • Sharp Knife
  • Cutting Board

Ingredients

  • ½ White Onion Chopped
  • 1 Jalapeno Seeds removed and chopped
  • 1 Red Pepper Chopped
  • 1 Orange Pepper Chopped
  • 2 cups Mushrooms Chopped
  • 3 Garlic Cloves Minced
  • 14 ounces Fire Roasted Tomatoes
  • 4 ounces Diced Green Chilies
  • 1 pound Chicken Breasts
  • ½ tablespoon Chili Powder
  • 2 teaspoons Paprika
  • 2 teaspoons Cumin
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Cinnamon
  • 6 cups Chicken Broth
  • 2 cups Cooked White Rice
  • Tortilla Chips, Limes, Avocado, Shredded Cheese for topping

Instructions

  • Add chopped onion, jalapeno, red pepper, orange pepper, mushrooms, garlic, diced chilies and fire roasted tomatoes to the crockpot. Nestle chicken breasts on top.
  • Season with chili powder, paprika, cumin, salt, black pepper, and cinnamon. Pour chicken broth over the top.
  • Cook on high for 3-4 hours or on low for 6-8 hours. Remove the chicken and shred. Place chicken back in the crockpot and stir to combine.
  • Serve over white ice. Top soup with lime juice, sliced avocado, cheese and chips.

Nutrition

Serving: 8g