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Crockpot Chicken Soup with Mexican Seasonings

You’re going to love this twist on traditional chicken noodle soup.  It’s gluten-free, dairy-free, delicious, and so easy to make!

Crockpot Chicken Soup with Mexican SeasoningsI prepped two batches of this crockpot chicken soup during my healthy crockpot freezer meals session.  We already ate all of it and I can’t wait to make more.  Even my 9 month old baby gobbled up the carrots.

I dare say this might be better than traditional chicken soup recipes.  You can certainly add noodles, rice, or white beans, but we think it’s sheer perfection as-is.

The original recipe is from my favorite freezer cooking resource, Once a Month Meals.  I slightly modified OAMM’s Mexican Chicken Soup recipe below to my family’s likings.  Simply add all of the ingredients to your crockpot and cook on the “low” setting or combine and freeze raw for a busy weeknight.

Crockpot chicken soup with Mexican seasonings

(Note: The direction to add “6 cups” of chicken broth is a mistake.  I only add four.)

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Crockpot Chicken Soup with Mexican Seasonings


  • Author: Kelly McNelis
  • Yield: 3-4 servings

Description

Cook fresh or freeze to cook later. We love eating our soup with shredded cheddar cheese and tortilla chips.


Ingredients

  • 1 pound carrots, peeled and diced
  • 1 medium-sized yellow onion, diced
  • 2 large cloves of garlic, minced
  • 2 roma tomatoes, chopped
  • 1 cup tomato juice (If you buy a big can/bottle, freeze the extra in ice cubes trays for future soups and chilis)
  • 1 teaspoons cumin
  • 1 teaspoon fennel seeds
  • 1 teaspoons chili powder
  • 1 teaspoon salt
  • Juice from 1/2 lime (about 2 tablespoons)
  • 1 pound boneless skinless chicken breasts
  • 4 cups fat-free, reduced-sodium chicken broth (If freezing, this is not needed until day of cooking)

Directions

  1. Combine all ingredients in crockpot and cook for 4-8 hours, or until carrots are soft and chicken is cooked through.
  2. Shred chicken with a fork and stir.

To Freeze and Cook Later

  1. Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag.  Remove as much air as possible and freeze for up to three months.
  2. To cook, thaw and add to crockpot with chicken broth.  Cook on “low” setting for 4-8 hours, or until carrots are soft and chicken is cooked through.  Shred chicken with a fork and stir.

Crockpot Chicken Soup with Mexican Seasonings

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Rebekah
Guest

I can’t wait to try this! I love chicken noodle soup and this looks delicious! Thank you for sharing this recipe!

Once A Month Meals
Guest

Love your adaptations for our recipe!! Thanks for sharing our link!

Trisha G
Guest
Trisha G

In some of your recipes, you say to peel the carrots, and with others you say that you don’t. What determines whether you do or don’t?

Samantha White
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Samantha White

That looks great but I’d love to add a little pasta for the carbs. Spoonful Of Comfort

Crystal
Guest

what is the serving size and calorie per serving?

Themrsjv
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Themrsjv

Could you freeze the chicken broth in ice cube trays to add to the freezer bags? Jw trying to cut down on effort and memory needed for the day of cooking… We are a homeschooling family and every minute counts 😉