Easy Slow Cooker Tex-Mex Chicken Soup

Slow Cooker Tex Mex Chicken Soup With Beans
Enchilada sauce and green chile peppers flavor this crock pot Tex-Mex chicken soup. Diana Rattray
  • 6 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 6 hrs
  • Yield: 6 to 8 Servings
Ratings (4)

 This slow cooker chicken soup is filled with Tex-Mex flavor. Enchilada sauce, tomatoes, peppers, and a variety of vegetables flavor this fabulous chicken soup. Chicken thighs and beans provide the protein in the soup along with shredded spicy cheese.

I used pepper jack cheese in the soup and topped it with more cheese. If you like it less spicy, omit the jalapeno peppers and use a milder cheese.

See the tips and variations for how to make homemade fried tortilla strips along with some additional suggestions and substitution ideas.

This is an excellent dish to make for a party or tailgating, and it is easily scaled up for a crowd. Take it along to the game and serve it hot from the slow cooker.

What You'll Need

  • 6 boneless chicken thighs
  • 1 large onion (chopped)
  • 1 can (15 ounces) black beans or pinto beans (drained)
  • 1 can (14.5 ounces) diced tomatoes with juice or zesty chili style tomatoes
  • 1 can (10 ounces) red enchilada sauce (mild or medium)
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 small can (8 ounces) corn (drained) or 1 cup frozen corn kernels
  • 1 can (4 ounces) mild green chile peppers (chopped)
  • Optional: 1 or 2 tablespoons minced jalapeno pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried leaf oregano
  • Dash kosher salt and freshly ground black pepper (to taste)
  • 1 cup milk or half-and-half
  • 1 1/2 cups shredded pepper jack cheese or use cheddar jack (divided)
  • Garnish: tortilla chips

How to Make It

 Trim the chicken thighs, discarding excess fat. Chop the chicken into small pieces and add to the slow cooker. Add the chopped onions, beans, tomatoes, enchilada sauce, cream of chicken soup, corn, chile peppers, jalapeno peppers, if using, cumin,garlic powder, and oregano.

Cover the slow cooker and cook the soup on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. 

Add the milk or half-and-half along with about half of the shredded cheese.

Taste and add kosher salt and freshly ground black pepper, to taste. Heat through.

Top servings with the remaining shredded cheese and tortilla chips or strips, if desired.

Tips and Variations

Homemade Fried Tortilla Strips: Slice 2 to 3 corn tortillas in half and then slice into 1/2-inch strips. Fry in hot oil (about 350 F) until golden. Drain well on paper towels.

Replace the pepper jack or cheddar jack cheese with taco seasoned shredded cheese.

Replace the cream of chicken soup with cream of mushroom soup.

Add 1 chopped bell pepper to the soup mixture along with the chopped onion.

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