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Crock Pot Spicy Chicken Soup Recipe

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This Crock Pot Spicy Chicken Soup is a simple, dump-and-go recipe featuring shredded chicken, fire-roasted tomatoes, black beans, and warming spices. It’s a comforting, protein-packed dish that’s perfect for busy weeknights or meal prep!

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breasts (or thighs)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon oregano
  • Juice of 1 lime

Optional Toppings:

  • Sliced avocado
  • Shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • Chopped fresh cilantro
  • Crushed tortilla chips
  • Sour cream or Greek yogurt

Instructions

Step 1: Add Ingredients to the Crock Pot

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Add onion, garlic, fire-roasted tomatoes, Rotel, black beans, corn, and all seasonings.
  3. Pour in the chicken broth and stir to combine.

Step 2: Cook the Soup

  1. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender.

Step 3: Shred the Chicken

  1. Remove the chicken and shred it using two forks.
  2. Return the shredded chicken to the crock pot and stir in the lime juice.

Step 4: Serve & Enjoy!

  1. Ladle into bowls and add your favorite toppings.
  2. Serve warm with tortilla chips, crusty bread, or rice.

Notes

  • Make it extra spicy by adding diced jalapeños or an extra teaspoon of cayenne pepper.
  • Swap black beans for pinto beans if preferred.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.