Slow Cooker Tex Mex Chicken Soup with Beans and Corn
A hearty, warming soup that combines tender chicken with black beans, corn, and bold Tex-Mex spices in your slow cooker. The cumin and chili powder create an authentic southwestern flavor, while the vegetable juice cocktail adds depth and richness to the broth. Perfect for busy weeknights or meal prep, this satisfying soup feeds a crowd and gets better with time. Serve with crispy tortilla strips, melted cheddar cheese, and a dollop of sour cream for a complete comfort meal that brings restaurant-quality flavors to your kitchen.
Ingredients
- ½ cup white onion, diced
- 4 ounce green chiles
- 2 cloves garlic, minced
- 14 ½ ounce can tomatoes
- 20 ounce chicken broth
- 1 ½ cup vegetable juice cocktail, spicy
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ tablespoon Worcestershire sauce
- 15 ounce corn, drained
- 15 ounce black beans, drained
- ½ pound chicken breasts, skinless boneless
- 3 flour tortillas, cut into strips
- 4 ounces cheddar cheese
- 2 ounces sour cream, or Greek yogurt
- 1 tablespoon fresh cilantro, chopped
Instructions
- 1
Spray slow cooker with non-stick spray
- 2
Cut chicken into 2-inch chunks and add to the slow cooker
- 3
Combine onion, green chilies, garlic, tomatoes, chicken broth, vegetable juice cocktail, cumin, chili powder, salt, pepper and Worcestershire sauce in a bowl and stir to combine
- 4
Pour mixture over chicken in slow cooker
- 5
Cook on low for 4 hours or high for 2 hours
- 6
Drain corn and black beans and add to slow cooker
- 7
Cook on low for one hour
- 8
Cut flour tortillas on a cookie sheet and bake in a 350-degree oven 10 minutes until browned and crisp
- 9
Serve soup hot with tortillas, cheese, yogurt or sour cream and fresh cilantro
Tips
Use spicy vegetable juice cocktail for extra heat, or regular for a milder flavor profile.
Shred the chicken with forks after cooking for a more traditional soup texture.
Make tortilla strips ahead and store in an airtight container for up to 3 days.
Good to Know
Refrigerate for up to 4 days in airtight containers. Freeze for up to 3 months.
Make soup completely, store refrigerated up to 2 days. Reheat gently and prepare fresh tortilla strips.
Ladle into bowls and top with tortilla strips, cheese, sour cream and cilantro. Serve with lime wedges.
Common Mistakes
Don't skip draining the corn and beans to avoid watery soup.
Don't overcook chicken on high heat setting to prevent tough texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken breasts?
Yes, add 1-2 hours to cooking time if using frozen chicken breasts. No need to thaw first.
What if I don't have vegetable juice cocktail?
Substitute with equal amount of tomato juice or additional chicken broth, though flavor will be milder.
How long does this soup keep in the freezer?
Soup freezes well for up to 3 months. Thaw overnight in refrigerator before reheating gently on stovetop.