Crockpot, Stockpot, or Instant Pot Mexican Fiesta Chicken Soup

A tasty SIMPLE Mexican-Style recipe that easily converts to YOUR favorite cooking methods, seamlessly!

This recipe (as with most soup recipes) is very versatile! You can leave things out if you want, and always add “extras” and more of your favorite chosen ingredients!

Soup always tastes better the next few days after sitting in the fridge, so double or triple for future meals.

This freezes well, too! Store in freezer-safe containers it will last in your freezer for up to 2 months.

We’ve also hosted family parties where Mexican Chicken Soup becomes a big “serve yourself bar” with ALLL of the most delicious toppings chopped-up for our guests to enjoy! Fun and easy cold-weather entertaining!

Makes about 6 servings

Ingredients:

• 1.5 lbs. skinless boneless chicken breasts or tenders, cut into 1” cubes
• 1 Tbsp olive oil, or avocado oil
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1/2 Tbsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 15 oz. black beans, rinsed and drained if using canned
• 15 oz. kidney beans, rinsed and drained if using canned
• 1 cup (fresh, or frozen) organic corn
• 14.5 oz. jar diced tomatoes with juice
• 1 large red bell pepper, seeded and diced
• 3 jalapenos, seeded and chopped
• 6 cups low sodium chicken broth or stock
• Juice from 1 fresh lime
• sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each

Garnish ideas:

• fresh-squeezed lime juice
• a handful of fresh cilantro, chopped
• 1 ripe avocado, diced
• green onions, chopped
• grated jack cheese
• grape tomatoes halved
• dollop of plain Greek yogurt
• organic tortilla chips

Instructions:

In a large bowl, combine chicken cubes, oil, chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, sea salt and pepper. Toss/stir to coat really well.Heat a large skillet or cast iron over medium heat. Add in seasoned chicken and cook just until beautifully golden brown on all sides, about 3-4 minutes.Crockpot Instructions:

Transfer browned chicken along with any browned bits from the skillet into the bowl of a 4 QT slow cooker.

Add in the remaining ingredients except for for garnishes, then stir to combine.

Cover and cook on LOW 6-8 hours or on HIGH for 3-4 hours. (I prefer cooking this on LOW)Instant Pot Instructions:

Add in your browned chicken, along with any browned bits from the skillet, and all remaining soup ingredients except garnishes into the Instant Pot inner pot.

Give everything a good stir, and set your Instant pot to pressure cook on high.

Pressure cook for 15 minutes.

Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)Stockpot Instructions:

Add browned chicken, along with any browned bits from the skillet, and all remaining soup ingredients except garnishes into a large stockpot.

Bring to a brisk boil, stir, then lower heat to low and cover.

Cook on low for 40 minutes, covered stirring occasionally.Finally:

Once soup is ready, ladle your soup into bowls, and allow everyone to garnish with all of their favorite toppings. Kids LOVE to choose their own toppings.

Enjoy while hot!

❤Rachel

Mexican Fiesta Chicken Soup

October 20, 2019

by Rachel Maser - CleanFoodCrush

Category Dinner

Ingredients

• 1.5 lbs. skinless boneless chicken breasts or tenders, cut into 1” cubes
• 1 Tbsp olive oil, or avocado oil
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1/2 Tbsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 15 oz. black beans, rinsed and drained if using canned
• 15 oz. kidney beans, rinsed and drained if using canned
• 1 cup (fresh, or frozen) organic corn
• 14.5 oz. jar diced tomatoes with juice
• 1 large red bell pepper, seeded and diced
• 3 jalapenos, seeded and chopped
• 6 cups low sodium chicken broth or stock
• Juice from 1 fresh lime
• sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each

Garnish ideas:

• fresh squeezed lime juice
• a handful of fresh cilantro, chopped
• 1 ripe avocado, diced
• green onions, chopped
• grated jack cheese
• grape tomatoes, halved
• dollop or plain Greek yogurt
• organic tortilla chips

Instructions

1. In a large bowl, combine chicken cubes, oil, chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, sea salt and pepper. Toss/stir to coat really well.
2. Heat a large skillet or cast iron over medium heat. Add in seasoned chicken and cook just until beautifully golden brown on all sides, about 3-4 minutes.

Crockpot Instructions:

1. Transfer browned chicken along with any browned bits from the skillet into to the bowl of a 4 QT slow cooker.
2. Add in the remaining ingredients except garnishes, then stir to combine.
3. Cover and cook on LOW 6-8 hours or on HIGH for 3-4 hours. (I prefer cooking this on LOW)

Instant Pot Instructions:

1. Add in your browned chicken, along with any browned bits from the skillet, and all remaining soup ingredients except garnishes into the Instant Pot inner pot.
2. Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)

Stockpot Instructions:

1. Add browned chicken, along with any browned bits from the skillet, and all remaining soup ingredients except garnishes into a large stockpot.
2. Bring to a brisk boil, stir, then lower heat to low and cover.
3. Cook on low for 40 minutes, covered stirring occasionally.
4. Finally:
5. Once soup is ready, ladle your soup into bowls, and allow everyone to garnish with all of their favorite toppings.
6. Kids LOVE to choose their own toppings.
7. Enjoy while hot!

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