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Low Salt Mexican Chicken Soup Recipe

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This zesty slow cooker soup is loaded with chicken, diced tomatoes and black beans in a mildly spicy broth.

Recipe Calories
Calories 130 calories
Recipe Fat
Fat 2.5 grams fat
Recipe Prep Time
Prep Time 10 minutes
Recipe Cook Time
Cook Time 4 hours
Recipe Yield
Yield Serves 8 people


  • Ingredients
  • 1 15 ounce can no-salt added diced tomatoes
  • 1 15 ounce can no-salt added black beans, rinsed and drained
  • 2 cups no-salt chicken broth
  • 2 fresh diced fresh green chilies or jalapeños
  • 1/2 white or yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup cilantro, chopped, divided
  • 2 fresh limes, juiced
  • 3 tablespoons ground cumin
  • 4 to 5 boneless chicken thighs
  • Garlic powder and freshly ground black pepper to taste
  • Suggested side
  • 1 cup farro, quinoa or pearl couscous
  • Optional toppings
  • Shredded Swiss cheese, low- fat sour cream, cilantro or sliced avocado


  1. In a slow cooker, combine the diced tomatoes, black beans, green chilies, onion, garlic, one-fourth cup cilantro, lime juice and cumin. Place the chicken thighs into the slow cooker add the chicken broth, submerging all the ingredients.
  2. Cook for 4 to 6 hours. When the chicken is fully cooked, remove from the slow cooker and shred with two forks, pulling apart the chicken. Return shredded chicken back to the slow cooker and cook for an additional 30 minutes.
  3. Prepare and cook your desired grain according to the instructions and place in a bowl, then when ready, add the soup on top to ensure the grain does not soak up all the broth. Garnish with the remaining cilantro and other desired toppings.

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