Fresh Mexican Chicken Soup

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 servings


  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 8 boneless skinless chicken thighs
  • 2 cups low sodium chicken broth or use homemade
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 jalapeño pepper chopped
  • 2 cloves garlic minced
  • 1 large diced tomato diced
  • sea salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons fresh cilantro chopped
  • 1 avocado chopped


  • In a small bowl mix together the first 6 ingredients (chili powder through paprika). Set aside.
  • In a large crock cooker on LOW heat setting, add chicken and chicken broth, onion, bell pepper, jalapeño, garlic, diced tomatoes and salt and pepper.
  • Now whisk in the bowl of spices. Cover with a lid and cook for 8 hours.
  • At the end of 8 hours remove chicken and shred. Replace the chicken in the crock cooker and add the fresh cilantro and avocado. Serve immediately.


SERVING SUGGESTION: Garlicky Stir-Fried Baby Spinach Heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 clove pressed garlic and cook for 1 minute. Gradually add 1 (10-oz) package baby spinach; cook, turning with tongs, until slightly wilted; drizzle with a little balsamic vinegar and sprinkle with salt and pepper to taste. NUTRITION: 160 Calories; 9g Fat (45.5% calories from fat); 9g Protein; 15g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 294mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
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